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FT MagazineJancis Robinson

Whether you’re happy paying £12 or £2,200, here is Jancis Robinson’s choice of fantastic festive fizz

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‘A glass of suanmeitang — sour plum juice — is the traditional Chinese antidote to a throat on fire’

Bored of dry turkey and indigestible Christmas pudding? Then try something a little different this year

FT MagazineJancis Robinson

‘Clean, fresh and bone dry with nuances of chamomile, walnuts and blue cheese’

Baker Fergus Jackson salutes the process by which micro-organisms help transform simple ingredients into something magical

FT MagazineTim Hayward

‘I would probably strangle my firstborn to eat the duck again’

Her Netflix show ‘Salt Fat Acid Heat’ is helping upend the macho hierarchy of food experts

Flaming cocktails, tasty decorations and what kids want for Christmas — rediscover the festive joy of childhood

In the 1960s, this relentlessly English meal included Bisto gravy, dodgy cream liqueurs and straining waistbands — but it was so good

Is Christmas best for six-year-olds? And was it better in the olden days? We rediscover the joy of festive excess

Forget about the traditional turkey roast . . . it’s (almost) all about the sweet stuff

Clementine or satsuma? Bee Wilson on how these small fruits can divide a family

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