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If everyone turned vegan, would we be happier and healthier? Could we save the planet? Or is a lifetime of inedible fake cheese just too painful?
Many places welcome small children, but is it worth the strain? Rebecca Seal finds out
As consumption falls, brewers are turning to new models for success
Alice Lascelles exposes her eyes, ears and taste buds to the latest mixology craze
‘My biggest disaster? A bag of shrimp heads exploding’
‘The Massaman chicken curry had lots of colour, lots of chicken and a sauce flowing with coconut milk, red chillies and cashew nuts’
‘Because he thinks outside party discipline, he arrives at unconventional conclusions’
‘The pleasure of gossiping about a TV programme with colleagues is one of the great, undervalued, unifying pleasures’
The administration’s war on science could have unexpected ramifications
The start-up is trying to combat fake news and win over a new generation of readers
‘One early manufacturer ended up with premises so vast it had its own internal railway system’
‘The trees carry a flavour bomb in their leaves, with the most exciting fragrance’
The best spots for kebab and Persian lamb and white bean stew
Life without meat or dairy? Can it offer more than social isolation, endless chopping and inedible fake cheese? Henry Mance reports
Chinese food is perfect for vegans since dairy products are largely absent from the traditional diet — and their vegetables are delectable
The amount of farmland needed to sustain human life would shrink by 3.1bn hectares – the size of the African continent
‘If we cut out meat and dairy, we would all live longer, healthier, happier lives’
‘A diet of fags, booze and chips is technically vegan – but won’t help you outlive your burger-munching peers’
‘Liberty Wines reports that customers’ most frequent question is whether a particular wine is vegan’
It’s similar to Greek yoghurt, but fat free. I use it in everything from dressings and desserts to sauces and smoothies, writes Aggi Sverisson
‘I wish I still had a tape cassette of the first studio recording I made’
Excellent tea rooms, brasseries and venues for serious wine
‘It is a rite of passage — and the passage is ours as much as the boy’s
Cape wines are distinctive, ageworthy and seriously undervalued
How a famous love match inspired a landmark album - in the couple’s own words - and photographs
The president’s ‘zero-tolerance’ policy is increasing scrutiny — and fear — for illegal immigrants
The politician many see as Labour’s next leader on her future and why Corbyn is not a pacifist
‘It’s muscular dude-food meets healthy eating, with an Italian accent’
From colour-blind to community — a guide to the useless words that are damaging debate
Big businesses have benefited from building complex structures — can data restore power to the public?
They are deeply embedded in Japanese life, not just for cuisine but in rituals of birth, marriage and death, writes Kimiko Barber
‘There are only two main ingredients here but the dish is an explosion of texture and taste’
First ride-hailing, next scooter sharing — will cities welcome the company’s idea for a one-stop transit shop?
Our readers lost jobs, businesses and houses in the crash. They tell us what happened next
From sketch pad to showroom, designers and brands are embracing sustainability. But are they considering ‘the whole story’?
From pottery to poetry, video games to living bricks: your essential guide to the London Design Festival
An interview with the biodesign guru whose stunning innovations fuse science and art
