Really good fudge is one of those things that is simple to make, but all-too-easy to muck up without a good idea of what you’re after
Barack Obama enjoyed a breakfast beer at the G7 summit and a London bar is now serving morning wine. From bloody mary to brandy, an early tipple is a fine European tradition
The top of the Walkie Talkie is probably more Sky then Garden ...
From dulse and gutweed to purple laver and carrageen, seaweed can still seem a little alien in the kitchen, but it can be a boon to all kinds of cooking. Here is our guide to what types to use, and where to get them
The trend for hotter and hotter food is training our palates to go for the burn. But are hot sauces ruining our tastebuds?
Wine producers are taking rosé more seriously. At heart, it’s still the perfect easygoing summer wine
the service is almost American in its charm, smiles and gentle informed interruptions ...
The kitchen team has created an exclusive floral-themed menu which will run for the duration of RHS Chelsea Flower Show.
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?
Family-run Simpsons restaurant wins top award in the industry having come second twice in last few years
How important are best-before and use-by dates? Angela Hartnett, Tamal Ray, Ruby Tandoh and Thomasina Miers explain what they bin and what they keep
2013 was my year of hotel restaurants. Some were great. Others were good. But all of them surpassed my, admittedly low, expectations.
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.
From lasagne sandwiches to chicken tikka-flavoured Blackpool rock, Britons' eagerness to embrace 'foreign food' has resulted in some atrocities that other nations find hard to stomach
The Creme Egg’s recipe has been altered, and the shell is no longer made of Dairy Milk. But as history shows, it is possible to get confectionary giants to perform a humiliating U-turn
"What are we celebrating?" asked my friend when I suggested having a glass of Champagne to kickstart the Friday night.
Did that triple, venti, soy, no foam latte, you drank on the way in really help you get through all those emails this morning ?
The membership club scene is getting crowded, and Londoners have never had it so good. Assuming you can get in, of course.
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.
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?
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’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?