Blog

Dear Friends of Falk,

Happy New Year! We hope good fortune comes handily to you!

Last December, Mike, Dave and I took a trip to Belgium to visit Jan Van Achter, the owner of Falk Culinair NV. It was our first visit there and we had a wonderful time. We were able to see the factory where the pots...

Dear Friends of Falk,

In the words of Norman Vincent Peale – “Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful”

When you think about your favorite memories, chances are it involves someone dear to you. And we believe that is what the holidays are all ...

Ingredients

• 1 can Borden’s sweetened condensed milk
• 1 pkg 5 oz candied red cherries
• 1 pkg 5 oz candied green cherries
• 1 pkg 10 oz dates
• 1 pkg 8 oz coconut, shredded and sweetened
• 3 oz whole brazil nuts
• 3 oz whole walnuts

Directions

Mix well and bake for 1 hour and 15 minutes at 300 degr...

Here is a look inside the Falk Culinair factory in Belgium. See how the world's finest cookware is made.

Our Chef Consutant Erika Rapp shows us some sugar work on beautiful candied profiterols!

Falk Culinair USA is collaborating with select chefs to educate consumers on the techniques and benefits of copper cookware.

We’re excited to announce Chef Erika Rapp of Registry Bistro, located in Toledo, Ohio as our first Chef Consultant!

We knew she was the perfect fit when she opened a package...