Some dishes do not require expensive ingredients, yet look almost ceremonial on the table. Royal-style liver cake is exactly that kind of recipe. Made with chicken liver, onion and carrot, it is tender, juicy, comforting and beautifully presentable. Its greatest advantage is that it can be prepared in advance, chilled until the layers set, then simply transferred to a serving plate and decorated with fresh herbs before guests arrive. For a holiday table, family dinner or generous gathering, it is both practical and impressive.

If becoming a billionaire has not quite worked out yet, you can at least start the morning like someone used to making big decisions. And you do not need a private kitchen, a personal chef or rare superfoods to do it. The breakfasts of famous entrepreneurs, executives and public figures often surprise not with luxury, but with simplicity: muesli, eggs, oatmeal, yogurt, tea, coffee, sometimes even cereal — or no breakfast at all. That may be the most useful lesson: the morning ritual of a successful person rarely looks like a perfect image from a wellness magazine. More often, it is something convenient, familiar and realistic enough to fit into an actual schedule.

Good shashlik begins long before the meat touches the skewer. It begins the moment we decide what to marinate it in: wine, kefir, onion, mineral water, vinegar, yogurt, spices or a simple mixture of salt, pepper and time. Every family has its own recipe, every grill master has firm beliefs, and every summer table has its own legend about the only correct marinade. But behind this culinary tradition there is not only taste and memory. There is real chemistry.

Today, Pepsi-Cola and Coca-Cola occupy a unique, historically established niche in the world of soft drinks. In their attempt to win over consumers, the companies behind these beverages have been waging advertising wars for as long as anyone can remember. They compete over everything: whose taste is better, whose product line is broader, whose can looks cooler, whose advertising is more expensive, and whose campaigns feel more emotional. And, of course, over sales volumes as well.

The cuisine of a large country rarely fits into one familiar set of symbols. Beyond borscht, blini, pelmeni and pies lies another gastronomic map entirely: steppe, northern, Volga, Siberian, Far Eastern, Caucasian, Finno-Ugric, Turkic, Mongolian and European by origin. It is in regional dishes that food most clearly reveals itself not merely as flavour, but as climate, history, migration, lifestyle and the memory of place.

Pasta is one of the great symbols of Italian cuisine and perhaps one of the most versatile foods in the world. It has everything we love about food that is simple yet perfectly thought through: wheat flour, water, sometimes eggs, the right shape, a good sauce and the feeling that an endless number of flavour stories can be created from only a few ingredients. Italians treat pasta shapes almost like architecture for a reason. Length, curve, thickness, surface, hollow centre, ridges and the ability to hold sauce all matter.

The famous Olivier salad was created by a French chef in Russia in the second half of the 19th century, and the chef’s name often misleads people. Yet the fact remains: Lucien Olivier was the founder of the celebrated Hermitage restaurant and the creator of the magnificent salad that has survived to this day.

On the eve of the Christmas holidays, it is worth remembering two unusual red wines — French Cahors and Greek Mavrodaphne — both regarded as sacred church wines and used in the Christian tradition in the sacrament of Holy Communion.

In nutrition, the real danger is usually not one random burger, one can of food or a slice of cake at a celebration. The problem begins when ultra-processed products, sweet drinks, cheap fats and “convenient food” become the norm rather than the exception. Many foods are marketed as quick, healthy or diet-friendly, but when eaten regularly, they give the body something very different from what the advertising promises.