Belgian

Make a Belgian-style vol-au-vent with chicken, small pork meatballs and mushrooms in a creamy sauce, filling the pastry just before serving.

Learn the difference between Belgian filled chocolates and nut praliné, then choose an assortment by its shells, centres and maker’s freshness advice.

Explore Belgium’s North Sea shrimp omelette, compare simple and creamy versions, and make a two-omelette home adaptation with a filling added at the finish.

Look beneath the cocoa on Belgian chocolate truffles: compare buttercream and ganache centers, decode the shell and finish, and understand the Belgian origin label.

Follow Jambon d’Ardenne from pork leg to Belgian PGI charcuterie, with its protected geography, curing sequence, optional smoke, three forms, and distinct French namesake.