A guide from 1948 still contains the best advice about cocktail-making – but modern mixologists use plenty of 21st-century science, too. Is all that effort worth it?
Long, cool and refreshing – a white-wine spritzer is the perfect summer drink. Here are three wines that work well when mixed with sparkling water
Can a veggie version rival lasagne alla bolognese, do you use one vegetable or a range, should they be chunky or pureed – and how cheesy is too cheesy?
Silk and Grain is a new bar and restaurant in the heart of the City (next to the Royal Exchange, in fact) that in addition to the normal ‘fine wines and steaks’, offers barrel-aged cocktails. Exactly. I’d never heard of them either.
Can’t do a full Great British Bake Off because of gluten? Here are 10 brilliant baking blogs stuffed full of healthy inspiration
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).
I used to love Shoreditch in the '90s. Edgy, indie, and effortlessly cool, I couldn’t get enough of the place.
We get cooking and healthy frying with Breville’s latest cooker in the Halo+ range. Is it worth having one? Here's what you need to know.
It is easier than you may think to cure pork, churn cream into butter, bake rolls and make ketchup – and it is a great way to teach kids about where food comes from
The newly launched Chilgrove Gin is the first English gin to be made using alcohol distilled from grapes, and Chilgrove's summer campaign is working to establish it as a truly English super-premium spirit.
This is nothing more than a mention of our favourite site right now: What the F*&k Should I Make For Dinner?
As a genuine authentic French restaurant, Le Boudin Blanc has a USP that is highly unusual. It's friendly, it's laid-back and the waiters (nearly all French) are polite and smile at you. Sacrè Blue. Whatever next? A British restaurant serving decent coffee?
Sales of bacon and sausages fell by £3m in two weeks since WHO claimed processed meats were a major cause of cancer
Watercress is a more peppery rival to rocket, but it is far more flavourful and packs a complex, nutritious punch
Our love of food and dining dates back to Ancient Rome. This important aspect of human social interaction has, consequently, had an age to develop, mature, and become a way of life. It brings us together like nothing else: sitting around the table talking and chewing! In London we are privileged to enjoy a plethora of places to dine. Why not explore a few ways to dine differently in our blessed Capital, tried and tested by yours truly.
The summer rolls on, so shift some of the cooking out of doors with this tasty salad
If you’ve got some leftover Easter treats, why not bake, mash or deep-fry them in batter?
A truly rich and creamy pasta dish for a cold wet winter's night
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
Is this potent drink simply sublime, or do you prefer a fancier cocktail? Do you use bourbon, rye or scotch; is fruit sacrilege; and where do you stand on water and ice?
Gordon Ramsay's first gastropub gets a makeover for Limehouse locals
Protein is now an ‘ingredient’, with some restaurants claiming it’s more enticing a label than chicken. Can that be right?
After flirtation with lager in Skyfall, 007 will revert to type and order his favourite tipple – but with a twist – in new film