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
We all have fond memories of nabbing one from a box of Roses, but authentic, gummy lokum is labour-intensive. The question is: should you roll these sugary creations in icing or dip them in chocolate?
First 40 hectares will be planted with chardonnay, pinot noir and pinot meunier grapes in 2017, with first bottles likely to be filled in five years
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
Coffee shops, supermarkets and The Great British Bake Off are fuelling taste for American and European snacks, market analysts say
Cocktails and hipsters at speakeasy style bar
Alexandria cuisine arrives in West London
This moreish Indian snack is packed with spice, but should the pastry be chewy and robust or crisp and flaky? And which folding technique is best?
Drake and Morgan add another beautiful bar to their much loved group
One, if not the, Best Indian restaurant in town. It's got to be visited to be believed.
With celebrities such as J-lo, Jennifer Aniston and Ben Affleck trying and loving the 5:2 diet, find out all of the facts for and against before you give it a go.....
Is America’s penchant for gargantuan portions rubbing off on its transatlantic neighbours?
Growing food in population centres would increase yields, cut transport costs and overcome limited land area
From pigging out on potatoes to eating clay, wacky diets abound. Some even work, but do they do more harm than good? We asked the experts
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?
One of the questions people often ask me is why I insist on focussing on City bars. After all, as these folks are quick to remind me, there are many great bars all over London which clearly I either haven’t been too, or simply haven’t heard of.
An excellent rib joint just minutes from the City - ribs that you can probably smell at your desk!
In anticipation of the weekend, may we bring you one Venn Diagram, and three recipes.
Whether you’re having a barbecue in the back garden or a picnic in the park, it’s an occasion when a bright, fruity wine is called for
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