Analysis published under the Lancet banner involved more than 68,000 people and finds that sugar was used to bulk up ‘low-fat’ foods
It is the quintessential cocktail. But for a recipe involving just two ingredients, the debate over its correct preparation is endless. Vodka or gin? How wet? How cold? Shaken or stirred? And should you ever use salt?
Massimo Bottura is teaming up with food experts to promote the health and environmental benefits of the Italian staple
Should your nuts be roasted, fried, salted or raw? Emulsified with coconut, walnut or groundnut oil? Do you need sweeteners and flavourings – what about the smooth v crunchy debate?
Fenchurch Launches A New Six Course Tasting Menu
The only good thing to come out of the kale cult madness are these crunchy, salty, deliciously rich crisps (or chips). But should you use curly kale or black? Deep-fried or baked? And which seasoning goes best?
As a school in Wolverhampton is granted a licence to serve alcohol until 11.30pm, we look at the other unlikely venues to legally raise a glass
The disgraced star has revealed that he spent a month in a treatment centre. But wasn’t it actually more of a hideaway?
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?
The system of service charges is crass, inefficient and demeaning. Let’s end it
Charolais Cote Du Boeuf 'Bull's Head' 32oz 35-day dry aged sharing steak launching in London this Spring
Californian vineyard unleashes two new wines on the UK market
My first job as a new arrival in London was at BZW – the venerable and illustrious predecessor of Barclays Capital that had its offices in Tower Hill and London Bridge. And although I was based at Royal Mint Court, we spent a lot of time at the London Bridge office on Angel Lane - for work and pleasure, as it happened.
Do you need a tandoor to make proper naans, are chapatis or parathas a better bet, and has anyone mastered homemade stuffed flatbreads?
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?
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?
While the DLR might be the quicker and more efficient way to get from Canary Wharf into the City, the current outbreak of summer lends itself to taking a more leisurely route: walk from Canary Wharf to the City and you are never far from a beautiful riverside drinking hole.
To write on spag bol is to wade into a mire of controversy thicker and darker than any ragu that ever came out of nonna's kitchen.
Driving through downtown Minneapolis on a Sunday at noon revealed a few things: no one seems to actually live downtown. And the baseball fans have all gone home. But not all of the partiers. Not the ones on the moving bar heading north on 2nd Avenue.
Annual sales of gin likely to hit £1bn for the first time next year, reflecting changing tastes and habits among UK drinkers
Baristas have been given training in needs of parents with young children and in how to support them ‘without judgment’
The discount supermarkets have stepped up their game with expanded wine ranges, but you have to shop more carefully to grab a true bargain