Our parents’ kitchens may be full of useless objects and out-of-date spices, but they should be treasured for their place in family history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?
An introduction to the cult of ‘seam butchery’
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?
‘Like EM Forster’s Baedeker-clutchers, travellers glued to their gadgets will miss out. But when you get tripe-sandwich cravings in Florence . . .’
The odd blip – whether in a Chelsea bun or a Blumenthal dish – tells you a real human is at work
From Picasso to Banksy, artists have long decorated restaurants – but to what purpose?
For cooks, buying one is serious business - crafting your very own is even more so. A workshop in Derby shows how to make a superb kitchen tool
‘The skewers of big grilled chunks of loin of Ibérico pig are the sort of bar snacks they serve in Valhalla’
The cult is inescapable in the town of Padstow but the burgeoning popularity of dozens of other talented chefs offers hope
Nothing is going to get in the way of an evening that runs like a speedboat crossing the Lido
‘This shows all the riotous, sexy joy of a tapas joint in backstreet Barcelona’
Do not be fooled by scrambled eggs – they are a serious test of the serious cook’s skills
The British love of petty authority and ‘polite notices’ has no place in a restaurant