Having a gander: a goose eats a breadcrumb in a German park. Photo: Getty
Will Self: The humble crumb gets us thinking how one day we’ll all be brown bread
By Will Self - 18 July 11:45

The more you consider the crumb, the more you sense the world about you crumbling – while we ourselves are but crumbs scattered on the face of the earth.

Ice magic: a tribunal has ruled the Snowball is officially a biscuit. Photo: Corbis
Felicity Cloake: Let the Gingerbread Man go naked . . . and save us some tax
By Felicity Cloake - 17 July 16:26

A court has ruled that the Snowball is a cake, not a biscuit, and is exempt from tax. It’s not the first snack to wriggle out of extra charges. 

Earthy delights: cellar at L’Esguard, a “constructionist” restaurant in Sant Andreu de Llavaneres, near Barcelona. Photograph: Ferdinando Scianna/Magnum
No rain on the plain in post-Franco Spain
By Nina Caplan - 10 July 11:10

Spain has emerged from ossification since Franco’s death, and nowhere more admirably than in its wine industry.

Just a small one... Giant bottle of sherry at Australia House in London, 1958. Photo: Getty
Razors comes home and that thimbleful of sherry turns into an all-nighter
By Nick Lezard - 04 July 15:09

It’s funny how one’s stamina diminishes with age. I once drank Hunter S Thompson pretty much under the table many years ago but these days I find 6am is pretty much my cut-off point.

World food cup: a stallholder at Sao Paulo’s Mercado Municipal, June 22. Photo: Getty
Felicity Cloake: Brazilian cuisine is the original fusion food
By Felicity Cloake - 04 July 15:03

Nigerian peanut sauces, Japanese pastries and German sausages, Portuguese salt cod and an Amazonian duck dish made with the cyanide-laced juice of the wild cassava root.

I sty: a model with pig nose on the Vivienne Westwood S/S 2015 catwalk. Photo: Getty
Will Self: I’m doing my best to ignore pulled pork
By Will Self - 26 June 10:00

The very alliterative character of pulled pork suggested to me something bogus and contrived; after all, what do you do when you’re sold a pig in a poke if not disgustedly pull the cat meat out?

Cold comforts: little evokes the season like shellfish slurped with a light, fresh wine. Photo: Corbis
Nina Caplan: light whites to go with British shellfish
By Nina Caplan - 12 June 10:00

A delicate Soave with an elegant sea bream, a Muscadet with moules marinières, a salad slaked with self-effacing Vinho Verde, or an unoaked Chardonnay to water a risotto primavera. 

Meat and greet: exterior of Simpsons-in-the-Strand pictured in the 1970s. Photo: Getty
To Simpson’s-in-the-Strand, home of patriarchal beards and imperial food fights
By Will Self - 05 June 10:00

Disraeli ate at Simpson’s; Gladstone, too; and George Bernard Shaw was a regular habitué until his greasy beard wavered too close to the spirit lamp on the carving trolley.

Literary luncheons: The Kitchen by Vanessa Bell, c. 1943
A feast of eccentric detail: Felicity Cloake on what the Bloomsbury set ate
By Felicity Cloake - 29 May 10:00

From Virginia Woolf's boeuf en daube to Bunny Garnett’s “orgy of squid”, the glorious new Bloomsbury Cookbook fleshes out the Group’s relationship with food.

Pancakes.
My mother and her chicken soup live on in my daily pancake production line
By Will Self - 23 May 15:00

If I make any oath of alliegance to honour my mother's nationality, it's to the American pancake, not the president.

The enthusiasm for soudough is part of a broader middle-class reaction against mass produced food. Photo: Francis Storr on Flickr via Creative Commons
Sourdough start-ups: the politics of the bread world
By Sophie McBain - 23 May 12:59

There are few limits to the passion that sourdough can excite.

A grey squirrel in St James's Park in London. Photo: Getty
The solution to the grey squirrel crisis? Pastry, a roux sauce, mushrooms and hazelnuts
By Susan Bailey - 19 May 17:04

An organised cull of grey squirrels could also be a culinary opportunity.

Mother's ruin.
Nina Caplan on gin: beyond the dark old heart of mother’s ruin
By Nina Caplan - 15 May 16:00

Reams have been written about the British empire, but one culprit in the colonisation project has yet to receive its fair share of blame.

Our daily pastry: pie-makers, judges and the hungry at St Mary's Church, Melton Mowbray. Photo: Joe Giddens/PA
All rise for the blessing of the pies
By Felicity Cloake - 15 May 11:43

As a judge of the “beef and ale” category at the British Pie Awards, Felicity Cloake goes in search of fluffy suet pastry and rich, dark gravy.

Image: Jackson Rees
Breakfast cereals are the glue that holds our civilisation together
By Will Self - 30 April 10:00

Snap, crackle and pop is really this: the snap of our bones on the wheel of fate, the crackle of our skins in the fires of damnation, and the apoptosis that awaits our mortal cells.

Feeling peckish? The silkie, originating in China, looks fierce but is prized for brooding. Photo: Getty
Why Henry James went to work on an egg
By Felicity Cloake - 30 April 10:00

This culinary powerhouse is so easy to prepare that to accuse someone of not being able to boil one is a grave insult.

Lemonster: a sculpture of a giant lemon made out of lemons at the 2013 Fête du Citron in Menton, France. Photo: Getty
It was the slice of lemon in my whisky that started it all
By Nicholas Lezard - 30 April 9:00

On the scale of outrages this ranks fairly low but I am driven to complain by a desire for simplicity and purity.

Soon, you won't even need a liquid to get drunk. Photo: Getty
Powdered alcohol will appeal to young drinkers, despite what the makers say
By Jane Binakonsky - 25 April 9:44

Alcohol in powdered sachet form: what could possibly go wrong?

Image: Bridgeman Art Library
Brace yourself for seven days of Super Tuscans
By Nina Caplan - 17 April 16:07

An enoteca in Spitalfields, east London, will be selling a different Tuscan red by the glass each day, with dishes to match.

Hogging the myth: an “authentic pizza” stall at a village fair in Somma Vesuviana, near Naples. Photo: Antonio Zambardino/Contrasto/Redux
When it comes to food, authentic doesn’t always mean good
By Felicity Cloake - 08 April 11:18

Can only native Italians bake real pizza and must they hail from Naples for it to be authentic?

The only crisp that matters: Quentin Crisp photographed in 1981. Photo: Getty
Is there anything – and I mean anything – more useless and destructive than an artisan crisp?
By Will Self - 04 April 19:55

Cardamom and fenugreek, garlic and chilli, black pepper and sea salt: just some of the grotesque additives with which these Shropshire smallholders coat their death discs.

Unintelligent design: winemakers deliberately created an unsatisfying mixture of Cinsault and Pinot Noir. Photo: AFP/Getty Images
Pinotage – a bad idea that became a national flag
By Nina Caplan - 28 March 11:20

The new multicultural South Africa should stop banging on about Pinotage and embrace Cinsault, a French grape so cosmopolitan that it’s even comfortable with curry.

Jailbird words: novelist Albertine Sarrazin in 1965. (Photo: Getty)
Patti Smith: why Albertine Sarrazin is the rebel author I can't put down
By Patti Smith - 20 March 10:00

French-Algerian writer Sarrazin was in prison for armed robbery when she wrote her autobiographical first novel. The singer-songwriter Patti Smith celebrates a book that guided her through her youth.

A Worcestershire gardener uses army surplus metal pyramids to force rhubarb in 1962. (Photo: Getty)
Who knew rhubarb had a dark side?
By Felicity Cloake - 13 March 13:15

The dark underworld of West Yorkshire rhubarb forcing.

Pizza the action: Ellen orders takeout for the Oscars. (Photo: Getty)
Punters will always want to eat when at the cinema. It’s time for the film-tailored menu
By Will Self - 13 March 13:13

Cinemas warn you to put your mobile phones on silent but say nothing about the clash of jaws or the gargling of gullets.

Clash of the tartans: English cider at the Highland games in Tomintoul, north-east Scotland. Photo: Martin Parr/Magnum Photos
How Scotland got crafty with beer and fooled the English with gin
By Nina Caplan - 06 March 10:06

It's not all about whisky north of the border.

The Vegetable Gardener by Giuseppe Arcimboldo
From food and shelter to Nigella and Kirstie: the rise of lifestyle
By Jane Shilling - 06 March 10:02

Two new books on cooking and interiors explore 20th century society's biggest paradigm shift.

"You’ve got soup. Why haven’t I got any soup?" barks a demanding Withnail
The Swedish menu: Bong water and a casserole beyond William Burroughs’s worst nightmares
By Nicholas Lezard - 28 February 16:19

Searching in vain for chicken soup in Gothenburg.

Little Chef – the big man of motorway service stations. Photo: Getty.
Stop off at the roadside garage for petrol, some crisps, Zovirax, porcini and a cup of crappuccino
By Will Self - 20 February 11:37

No one in their right mind would ever visit a garage for the love of gastronomy, yet everybody who’s passing through seizes the opportunity to put something in their mouth.

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