Carolyn has also written for dozens of international magazines and newspapers, including: Saveur, Explore Parts Unknown, Afar, CNN.com, Frommer’s, Gourmet, Gastronomica, Olive, and The Globe & Mail. Carolyn studied journalism at NYU, holds a culinary school degree, and is currently working on her WSET Diploma. She is a member of the Global Food Tourism Association and the Confrérie de Tokaj (the Tokaj Wine Guild). Carolyn is a mom of three, and she never tires of exploring Budapest, traveling, and dreaming up new food tours.
Articles by Carolyn Bánfalvi
Coronavirus Updates – No Tours. Yes Wine!
Here's what's changing with us. Our tours are halting, but we are still selling Hungarian wine. (We think you might need it, and we certainly do!)
20 Questions about Hungarian Wine For Exotic Wine Travel
Twenty questions about Hungarian wine with Matthew Horkey and Charine Tan—the duo of globetrotting wine writers behind Exotic Wine Travel.
The History of Hungarian Beer
The craft beer revolution has brought lots of excitement to Hungary's beer scene, but Hungary's history of beer brewing goes back to the nomadic Magyars. And Budapest's Kőbánya neighborhood is still h...
The Many Faces of Körözött, With A Recipe
Served throughout Hungary (as well as in Slovakia, Austria, and Northern Italy), körözött is a simple paprika-spiked cheese dip. It’s typically part of a Hungarian appetizer spread, offered with chunk...
Túró: How to Make Hungary’s Favorite Cheese
In Hungary the most common types of cheese are young and fresh ones. In this category túró is definitely the most popular, accounting for half of all cheese consumed in the country.