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Flora Tsapovsky

Journalist Flora Tsapovsky.
Journalist Flora Tsapovsky.
Journalist

Flora Tsapovsky

Flora Tsapovsky is an independent journalist, community organizer, and educator. Born in the USSR, raised in Tel Aviv, and currently residing in San Francisco, she covers the evolution of food, culture, style and tech trends; their meaning, implications, and intersections. Her work has appeared in Elle, Wired, Food & Wine, Architectural Digest, and many more. She is the founder of Parlar Series, a series of curated conversations about key concepts in our lives.

Latest
Articles
Lulo.
Food Trends
Article
US falls for lulo's unfamiliar zest
The Latin American fruit is popping up on drinks lists and menus across the country, with bartenders and chefs falling for its unique taste.
January Spritz non-alcoholic cocktail.
Drinks
Article
Make non-alcoholic cocktails like a pro
Three of the US’s best barpeople share recipes for showstopping non-alcoholic cocktails to make at home.
CloudChef crab curry.
Food Technology
Article
CloudChef wants to bring the world’s best dishes to you
An ambitious California start-up says it can perfectly reproduce fine-dining recipes and bring them to your door. Flora Tsapovsky investigates.
overhead shot of bowl of food on table
Food Science
Article
FDL+ Shroom for Improvement: 'Mamu' is the Meat Alternative with a Twist
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
overhead shot of colourful bowls glasses and plates of food on table with hands reaching for them
Food Design
Article
Erin Hupp: "I Want You to Touch My Pottery"
When a ceramicist works directly with chefs and restaurateurs to create bespoke pieces, all kinds of magic happens. Fine Dining Lovers contributor Flora Tsapovsky spoke to Erin Hupp about her unique tableware.
Tableside specialities
Kitchen Culture
Article
The Restaurants Bringing Something Extra to the Table
Tableside presentations are back in fashion, and they offer so much more than a flambéed crêpe Suzette. Take a look.
Little Blue Door
Kitchen Culture
Article
Hall or Nothing: Why Michelin-Star Chefs Are Embracing Food Halls
Food halls are a familiar feature in our towns and cities, but more and more high-end and Michelin-star chefs are recognising the excellent opportunities they offer. Find out more.
A grill pan above a fire with vegetables on in
Gourmet Cooking Techniques
Article
The Restaurants Rekindling an Old Flame
Are we seeing a resurgence of restaurants cooking over an open fire, and if so, why now? Flora Tsapovsky finds out.
Latest
Articles
Lulo.
Food Trends
Article
US falls for lulo's unfamiliar zest
The Latin American fruit is popping up on drinks lists and menus across the country, with bartenders and chefs falling for its unique taste.
January Spritz non-alcoholic cocktail.
Drinks
Article
Make non-alcoholic cocktails like a pro
Three of the US’s best barpeople share recipes for showstopping non-alcoholic cocktails to make at home.
CloudChef crab curry.
Food Technology
Article
CloudChef wants to bring the world’s best dishes to you
An ambitious California start-up says it can perfectly reproduce fine-dining recipes and bring them to your door. Flora Tsapovsky investigates.
overhead shot of bowl of food on table
Food Science
Article
FDL+ Shroom for Improvement: 'Mamu' is the Meat Alternative with a Twist
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.
overhead shot of colourful bowls glasses and plates of food on table with hands reaching for them
Food Design
Article
Erin Hupp: "I Want You to Touch My Pottery"
When a ceramicist works directly with chefs and restaurateurs to create bespoke pieces, all kinds of magic happens. Fine Dining Lovers contributor Flora Tsapovsky spoke to Erin Hupp about her unique tableware.
Tableside specialities
Kitchen Culture
Article
The Restaurants Bringing Something Extra to the Table
Tableside presentations are back in fashion, and they offer so much more than a flambéed crêpe Suzette. Take a look.
Little Blue Door
Kitchen Culture
Article
Hall or Nothing: Why Michelin-Star Chefs Are Embracing Food Halls
Food halls are a familiar feature in our towns and cities, but more and more high-end and Michelin-star chefs are recognising the excellent opportunities they offer. Find out more.
A grill pan above a fire with vegetables on in
Gourmet Cooking Techniques
Article
The Restaurants Rekindling an Old Flame
Are we seeing a resurgence of restaurants cooking over an open fire, and if so, why now? Flora Tsapovsky finds out.