The ideal way to celebrate St Patrick’s Day or an abomination best left in the Irish theme pub? Do you use espresso or filter, plain old whiskey or added liqueur – and just how do you get the cream to float on top?
You can use your own homemade bread in this updated version of a classic Mrs Beeton dessert – or just cheat with a bought loaf
Tweaking the toppings and adding extra cheese is often the only way to make a bought pizza a truly indulgent treat. But what do you add to yours? And is pizza the only ready meal that demands a makeover?
A new report estimates shoppers could save £600m if best-before dates were extended by just one day
The petit fours for afters were nice enough albeit on the small side. I guess the clues in the name.
Venture serving only porridge-based dishes follows trend for ‘brinner’ – using foods associated with breakfast and ‘reinventing’ them for dinner
Like your ice cream with a little glitz ? A cafe in Dubai just rolled out an ice cream scoop priced at $817 (3,000 Emirati dirham).
From airy dough and milky mozzarella to burnt basil and sour tomatoes, the quality of own-brand margheritas varies wildly. Who says there isn’t much to a Neapolitan?
Would you eat or even want the world's oldest burger? Two Aussies have preserved a McDonald's quarter pounder with cheese for 20 years, with no mold.
Babbo is like stepping back into the past but in a good way ... white pictures on the walls, and ornate chandeliers and light fittings
When does a place officially become a favourite? The restaurant you always fall back on when you’re in the area or are making a recommendation. The pub where the bar staff recognise your face. The nightclub where the bouncers greet you with a nod and a smile.
Six years ago, I discovered Frontera salsa. Since then, I haven't been without at least four jars in my London, and now Toronto, kitchen.
When asked if I was interested in reviewing a new Italian lunch place on Fleet Street, my first thought was: Fleet Street is a bit of a trek. To be fair, it turned out to be a lot closer than I thought (even in heels). More importantly, it was very much worth the trip.
Seasonal Scandinavian cuisine from Icelandic chef Aggi Sverrisson
Amaru in St Katherine's Dock takes fusion in another direction with its Japanese cuisine with a Peruvian twist
When it comes to sparkling wine, we are all northeastern Italians now
La Grenouillère menus show pictogram of camera with line through it as chef wants diners to eat food, not photograph it
“Pizza for dessert?” Despite the best efforts of our lovely waitress, who talked us through the menu of the Mayfair Pizza Co, it was the sweet pizzas, which included Wild Strawberry and Limoncello and Lime, Banana Tiramis and Nutella Calzone, that stood out as a potential challenge for my ‘classic’ palate.
Perhaps you only suspected this before, but it's official now. An Australian paper asked readers to share the worst things they'd done at office drinks. And so they did.
Analysis published under the Lancet banner involved more than 68,000 people and finds that sugar was used to bulk up ‘low-fat’ foods
These classic Italian biscuits are super-crunchy and great for dipping in coffee, but should you bake them twice? And is a low oven temperature sufficient?
If you’re serving salmon this Christmas, should you play it safe with traditional oak-smoked or take a gamble on maple syrup, seaweed or even whisky and ‘gold’ varieties? We put this year’s supermarket offerings to the test
In fish fingers’ 60th year in the UK, How to Eat is considering their highest complete expression: the fish finger sandwich. White bread or brown? Tartare or tomato sauce? Slice of cheese? As ever, there’s a great deal to chew over