After flirtation with lager in Skyfall, 007 will revert to type and order his favourite tipple – but with a twist – in new film
Not to be confused with the Portuguese or French versions, this silky dessert in a crisp crust is a British classic. But should the pastry be enriched with sugar – and should your custard be made with cream or milk?
Benito's Hat's birthday bash promises free burritos, party games and lots of prizes to be won!
Urban myth states that if you pick food up off the floor quickly enough, it’s still safe to eat – but scientific tests suggest it’s slightly more complex
Whether eaten as a snack, main meal or even for breakfast, this tangy chickpea curry is arguably the most popular vegetarian dish in India. But should you used dried pulses or tinned, add or omit fresh coriander – and can you really eat it with pasta and parmesan?
Spanish dining with an upmarket twist
Hard or soft boiled? What about hard steamed? Coarsely chopped or mashed with a fork? Mayonnaise or mustard – or both? White or brown bread? The beauty of the classic sandwich-filler ‘lies in its simplicity’
New Japanese Izakaya restaurant in Covent Garden
A newly formed United Craft Brewers is attempting to define what craft beer is in the UK. Is that possible? And, if so, is it a good thing?
It’s not the quality but the composition that counts when you’re unleashing your inner Keith Floyd
The wine is distinctively Iberian and very well priced, which probably accounts for the occasionally boisterous behaviour
I make no secret of the fact I am interested in shortcuts that make healthy living easier (and allow me to be a little healthier in my occasionally unhealthy world).
No other event has the ability to transform the way we drink quite like Christmas.
Our wine critic scours the shelves for the best bottles for experts
We LOVE it when advertising companies think outside of the billboard.
Growing food in population centres would increase yields, cut transport costs and overcome limited land area
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
Vegan diets are varied and healthy – but everyone craves a ready-meal and a biscuit sometimes. So, we got three experts – two vegan, one omnivore – to rate meatless mains, snacks and desserts. Here’s the best we found - share your own favourites below
Which came first, the chicken or the egg?
Your lunch break is the brief portion of the day over which you have complete control (unless you have to get drunk with clients), so it is worth examining (subjectively) which High Street vendor is most worth your patronage.
Art Deco Australasian / fusion style, hits London
Can cheaper supermarket own-brands topple the mighty McVitie’s? We put them to the test, judging the biscuit, the chocolate and the all-important dunkability
Supermarket claims 75% of its customers prefer non-curved version of pastry, citing ease of spreading jam as a factor