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LATEST

Why piping-hot food leaves me cold

Steaming hot spaghetti

Gone are the days when a lack of central heating and a fear of salmonella meant food had to be served at thermonuclear temperatures. But does that superheat enhance flavour and appetite, or merely leave your soft palate raw and wounded?

HOT LIST

Dining on Top of the Gherkin

My friend Jane spends time on the Eurostar like the rest of us spend time on the Tube. Ergo, when Eurostar teamed up with the restaurant on top of the Gherkin last month, she was first in the queue.

Upstairs At The Washington

The Washington, Primrose Hill

What is it with people that complain about the weather in this country? Winter is either too cold or not cold enough for snow, while summers are either too wet, or too hot.

FEATURED

Lunch

The slow death of the long lunch

With several of Britain’s best restaurants opting to cut their midweek opening hours, does this signal the final last gasp of the long boozy lunch? If so, will you miss it when it’s gone?

room service

Is it ever OK to eat in bed?

Nigella Lawson keeps condiments in her nightstand, and has long been an advocate of dining in bed. But what is acceptable to eat between the sheets – and what is best avoided?

Tofu

How to make the perfect crispy fried tofu

Tofu’s not just a difficult thing to love; it’s a difficult thing to cook – but with the right steps, you can achieve a crispy crust and silky interior. But how firm should your bean curd be? And do you need to coat it for crunch?