Five questions in five minutes with owner and former MasterChef finalist, Natalie Allen
An unapologetically hearty dish to warm the cockles in March. Do you leave the peel on the spuds? Puree the soup? Add onions and garlic? And what dollop of dairy does it need?
This taste test on the fruit-packed Easter favourites garnered the views of consumers rather than experts, in order to find out ‘what the person on the street thinks of what’s out there’
Scientists have been studying tea brewing for at least 150 years. We explain how to make the best tea, and how to cut an Easter cake without letting it go dry
It’s regularly labelled the most important meal of the day, but is there scientific evidence to back that assertion?
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
Annual sales of gin likely to hit £1bn for the first time next year, reflecting changing tastes and habits among UK drinkers
Baristas have been given training in needs of parents with young children and in how to support them ‘without judgment’
The discount supermarkets have stepped up their game with expanded wine ranges, but you have to shop more carefully to grab a true bargain
Art Deco Australasian / fusion style, hits London
My first job as a new arrival in London was at BZW – the venerable and illustrious predecessor of Barclays Capital that had its offices in Tower Hill and London Bridge. And although I was based at Royal Mint Court, we spent a lot of time at the London Bridge office on Angel Lane - for work and pleasure, as it happened.
Tea sales are down – instant coffee sales are up. But when did we start to favour a latte over a proper cuppa?
Is chicken tikka masala the ultimate spicy comfort food or a shameful British abomination – and is it worth making at home?
Frankonia turns out over 3.5 million products a year for some of the greatest brands in the hospitality world
Austerity might be hitting your wallet, but that’s no reason to miss out on some of the finer things in life. David Williams sifts through the shelves to find the best on offer at Bargain Booze
Tea-making is not a solitary pursuit – if you make it your ‘thing’ at work, with this handy five-point plan, you’ll earn the respect of your colleagues in no time
The world loves Nutella, but by ditching the palm oil and adjusting the sugar content, you can enjoy an even tastier jar of dark delight
Seasonal Scandinavian cuisine from Icelandic chef Aggi Sverrisson
You like to think it's still a month off. Guess what? It's not. (But don't fear, we've got you covered, um...in candy hearts.)
Growing food in population centres would increase yields, cut transport costs and overcome limited land area
Freshly cooked potato crisps are a far cry from the bagged variety, but what variety of spud should you use, how do you ensure they go crispy without burning – and is the superior taste worth all the effort?
Beanz means Heinz – right? We pit the nation’s favourite against the supermarket own-brands, to see if cheaper tins contain better beans
“Real Jerk” Jamaican Dining Experience ups the game for Caribbean cooking