Add this topic to your myFT Digest for news straight to your inbox
‘May’s cabinet has displayed an incompetence that has baffled Brussels’
Signals from the body can be monitored just as a jet engine is monitored
‘Etymology can give a startling new perspective on many of the phrases we frequently toss around in business’
Italy’s organised crime families have infiltrated the country’s food chain, from field to fork
Listen to the stories behind an extraordinary city, told by those who know it best
The British artist talks to Liz Jobey about capturing the ordinary experiences of women
The illusionist reveals the magic of taking pictures without being spotted
Simon Kuper talks to the woman whose confrontation with Germany’s leader 50 years ago changed her country
‘We love their crazy colours… it’s like our own private Yayoi Kusama exhibition’
‘My biggest extravagance is that I’m addicted to work’
‘I sometimes wonder if my younger colleagues could do with a dose of tough’
‘There is, when you think about it, something fairly foolish about a well-sighted person having a story read to them’
Nicholas Lander enjoys dinner and lunch at the much-discussed Tribeca restaurant
‘My first experience was almost literally a baptism of fire’ – plus how to host a hotpot party
Our ‘Round on the Links’ quiz tests your ability to draw connections. Thinking caps on!
Spectroscopy — using light to study matter — can help to eliminate counterfeiting and control quality
Where to find Mexican spices, countless exotic food and amazing shrimp tacos
Why a city less than half the size of London has three opera houses
FT Berlin bureau chief Guy Chazan introduces a city that is constantly reinventing itself
Exhilaratingly diverse, intensely engaged — the city’s theatre scene is unlike any other
A brief guide to the sights and sounds you’ll experience on this journey through the fast-changing German capital
Tim Hayward visits the Herefordshire restaurant that helped start a revolution — and delights in every course
‘His foundation has spent $200m since 2011 funding reinvented toilets that kill germs and extinguish smells on the spot’
‘Give this pie centre stage as a main course on a chilly night’
‘Things are moving relatively fast for an industry bound by tradition’
From fresh turbot to home-made gnocchi, smoking adds a delicate and distinctive flavour
As a Somerset House exhibition celebrates the classic cartoon strip, Alexander Gilmour reflects on his favourite mad dog
As both a stepchild and stepmother, Emma Jacobs explores the challenges of ‘blended’ families
The star of ‘Little Miss Sunshine’, ‘War & Peace’ and ‘There Will Be Blood’ talks to Henry Mance about his directorial debut ‘Wildlife’
‘I saw two problems: it meant getting up early on a day off; and it seemed to involve running’
‘Tasting the 2016s, I was struck by how much more accessible young red bordeaux is nowadays’
Where to find traditional Kashmiri ‘wazwan’, tea and street food
‘This latest foray reveals his love of good Catalan food and wine but the space lacks excitement’
‘No other ideology has the emotive power of nationalism. But using it in moderation is tricky’
