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Maksym Boyko

Section author · Chefs

Maksym Boyko

Maksym Boyko

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Chefs

1Maksym Boyko→

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1Iryna Kovalchuk→

Sommeliers

1Oleh Lysenko→

Bakers

1Sofiia Polishchuk→

Pastry Chefs

1Sofiia Polishchuk→

Chocolatiers

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Cheesemakers

1Dmytro Romaniuk→

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1Maksym Boyko→

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Latest news

16 September 2026

What to pair with cheese: honey, fruit and wine

Simple pairings that bring out the flavour of young and aged cheeses.

Farm cheese at the market: how to choose fresh, quality...

Smell, colour, rind — simple signs worth checking at the counter.

A cheese board at home: how to put it together

How many cheeses to choose, in what order to taste them and what to add to the board.

How cheese is made: from milk to the first wheel

Culture, curd, pressing — the main steps of cheesemaking in plain words.

Cheese ageing: what happens in the cheese cellar

Temperature, humidity and time — why aged cheeses have a deep flavour.

The pastry case: how to choose a dessert to go with coffee

Éclairs, tarts or cream pastries — a small guide for anyone facing the choice.

Handmade candies and zefir: sweets made without haste

How homemade caramel, fruit candies and zefir differ from factory-made sweets.

Painted honey gingerbread: a tradition making a comeback

Spiced dough, royal icing and patience — how gingerbread is painted for the holidays.

Macarons: why these little cakes are considered...

Almond flour, meringue and air humidity — what decides whether macarons succeed.

A celebration cake from sketch to display

How confectioners plan the flavour, shape and decoration of a celebration cake.

How to choose chocolate as a gift without getting it wrong

Cocoa percentage, ingredients and storage — what to look for when choosing a bar or a box...

Lviv-style hot chocolate: thick, fragrant and unhurried

How real hot chocolate differs from cocoa and how to make it at home.

Handmade bonbons: how chocolate shells are painted

Coloured cocoa butter, moulds and fillings — what goes into a single bonbon.

Tempering chocolate: why a bar shines and snaps

The simple physics of cocoa butter behind the shine, the snap and the way chocolate melts.

From cocoa bean to bar: how chocolate is made

Fermentation, roasting, grinding — the journey every craft chocolate bar goes through.

Honey cake at home: the secret of soft layers

Why honey cake layers need time to rest and how honey affects the dough.

Honey with cheese, nuts and fruit: pairings that work

Which honey varieties bring out salty cheese, and which suit fresh fruit and nuts.

How to taste honey: five steps from colour to aftertaste

A simple way to tell honey varieties apart and notice more than just sweetness.

Apiaries in mountain meadows: where the taste of honey...

Linden, acacia, wildflowers — how the place where the hives stand shapes the aroma and...

Honey extraction season: when honey is ready

The first frames of the new season — and why fresh honey is best tasted straight from the...

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Chefs

1Ivan Hrylmaister: 'Ukrainian meat demands respect, not marinade'→

Winemakers

1Tip of the day from Svitlana Terpka→

Sommeliers

1Bohdan Terruarnyi shares the ideas being worked on→

Bakers

1Hanna Pekarchuk: 'The Bakery School has graduated its first cohort'→

Pastry Chefs

1Kateryna Zirochka: 'Ukrainian Michelin — not a matter of a year, but of a decade'→

Chocolatiers

1Sofiia Shokoladna: 'Ukrainian chocolate can exist on the world market'→

Cheesemakers

1Vira Polonynska suggests what to put in your basket right now→

Gastronomists

1Olena Hurman at a food festival→

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