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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?

How to make the perfect taramasalata


Savoury food of the Greek gods or pungent pariah of the picnic? Do you use salted or savoury roe, what do you serve it with – and will anyone admit to a passion for the bright pink, ready-made variety?


Twochicks Header

Two Chicks In a Taxi

Two Chicks founders Anna and Alla take the Reuters taxi challenge to explain the benefits of their liquid egg whites business.

Candied Bacon Jack Daniels Cocktail

Jack Daniel's and I

When I was 10, I took my first trip to the Jack Daniel's Distillery in Lynchburg, Tennessee. By the time I was 16, I'd rediscovered Mr Jack, and made my second trip.

Rye Bread

How to make the perfect rye bread

There is no reason the Scandis should call dibs on this distinctive, flavoursome loaf, so here is a recipe for a simple, everyday rye. But should you mix this hardy grain with another flour? And what is the right way to get a good rise?

Lionel Richie Cheese Plate

Lionel Richie Cheeseball

Whether you're a host with a sense of humour, or just a fan of all varieties of cheese (and we do mean all), you'll appreciate this long distance dedication...



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?


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?