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Deconstruction moves food into an intellectual sphere – we can no longer simply “enjoy” it
Ever since the hamburger came to prominence in Depression-era America, we can’t seem to resist its cheap but delicious charms. Tim Hayward suffers burger fatigue
Materials scientists are researching the link between metals and taste. Avoid cod with zinc, but do try copper with mango
The maverick chef supervises a new menu of Olympics-themed meals for British Airways
Cover price strongest weapon in Murdoch’s latest circulation war
Pain perdu is the perfect way to enjoy a bacon-and-eggs dish with a difference
Brands are trying to foil touts who bulk-buy and resell
Bidding is now open for the FT’s auction of great lunches with great writers, in support of Sightsavers
Heston Blumenthal and others deliver an added attraction to the picturesque Thames-side village of Bray
The strength of the creator’s personality seems to distinguish most appealing places
‘Others pine for the yeasty fug of a fresh baguette; we have pickled onion Monster Munch’
This year’s Seasonal Appeal includes the mouth-watering opportunity to lunch with our star writers
Scallops and tomatoes with spaghetti does not quite do it. Enter pane grattugiato, laced with anchovies
Thai food in the north is very different from that of the far south. It is even spicier
In the past 30 years, James Lee has been involved in the opening of about 2,000 restaurants
London’s grandest hotels are serving simple dishes, reflecting new confidence in home-grown produce
Far from appearing daring, to spike a leg of lamb with garlic and rosemary now seems to be rather a cliché
‘If I lost everything, I’d still cook. If I couldn’t cook, I’d do nothing’
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