‘The bed on which the spare ribs teriyaki reclined, a jam-like reduction of tomato, was awe-inspiring’
‘The cleverly hyped restaurant apps and sites are extracting their percentage from all of us’
‘A whacking slab of turbot was proof of chef Seldon Curry’s pedigree’
Research for his new book ‘The DIY Cook’ involved deconstructing all kinds of classic dishes
‘For whatever reason, Britain seems, uniquely in the world, to be a nation of unintentional chefs’
The Catalan city has spent hundreds of millions renovating its markets, making them the envy of the world
The World’s 50 Best Restaurants, once an anti-Michelin upstart, now speaks only to a priest caste
‘From first teenage sip to adult flat-white addiction, coffee tracks our personal progress’
Monosodium glutamate is viewed with suspicion but, used sensibly, could this misunderstood ingredient help us lead healthier lives?
‘How the hearth is shaped and organised has been part of a social debate that long predates Kitchengate’
Our parents’ kitchens may be full of useless objects and out-of-date spices, but they should be treasured for their place in family history
What does this Japanese word for ‘deliciousness’ really signify? And is the conundrum culinary, cultural or linguistic?
Every year, butchers, chefs and breeders come together to celebrate cooking and eating pork
Diners can feel cheated when restaurant food is pre-prepared elsewhere. But if it still results in outstanding meals, should we be complaining?
Bewildering eclecticism does not faze young British chefs, who understand that French folderol has no place at the modern dining table
Chefs hate it, hotel guests love it. There’s something about room service that turns a simple club sandwich and fries into a feast
‘There’s nothing worse than an allotment-keeper friend offering a trug of tasteless, surplus cucurbits’
‘We may like our tableware clean and austere but spare a thought for the gravy boats, fish knives and serving plates of old’
Roll on February and an end to New Year’s nutritional self-flagellation
Shellfish are seen as a luxury these days. But do the lobsternomics add up for the consumer as well as the restaurateur?