It is the colour of danger, a red rag to anyone jaded by cocktail-world bull.
Gin has evolved from the home-made 18th-century rotgut that was the scourge of England’s poor to the tipple of colonial civilisation.
When it comes to a traditional battered cod and chips, is there no such thing as a good catch?
It's doubtful that a month of abstinence improves our relationship with alcohol.
Every Christmas, homeless charity Crisis turns surprise ingredients, volunteer chefs and a lot of enthusiasm into dinner for over 4,000 people.
Not that the concept of terroir refers purely to soil. It is sunshine, rainfall, maybe even air quality: the ineffable difference between one place and another.
Chi-pôte-lay isn’t only frequently mispronounced. It’s also continuously misconceived.
Even a lovingly crafted present wasn’t good enough for one correspondent, who bemoaned the way that Christmas had morphed into the “great middle-class home-made chutney exchange . . . Even in November, I have jars of it left.”
We try loads of Christmas sandwiches so you don't have to.
The high-altitude vineyards of Italy’s largest island produce nectar for the gods, Greek or Roman.
A feast for the eyes: but the best cookbooks are about more than just beautiful photographs.