Bundles of rare delight: the flavours of dim sum in Shanghai are unlike anything you’ll discover at your local. Photo: ROB HOWARD/CORBIS
Snow fungus and braised frog: in search of real Chinese food
By Felicity Cloake - 26 February 10:22

If you know where to look, you can get a long way from virulent orange sauce and “chips, not rice”.

More pancake is better pancake. Photo: Getty Images
Using bad science to create the perfect Pancake Day recipe
By Ian Steadman - 17 February 10:41

Lots of places claim to have the “perfect” pancake recipe – but here’s how to guarantee the best results. Maybe.

A glass of wine in Savoie. Photo: William Craig Moyes
The grapes of sloth: Nina Caplan relaxes in Savoie's vineyards
By Nina Caplan - 12 February 10:52

Buckets, bobsleds and a battery-powered bike.

Marmalade on toast. Photo: Rex features
Why marmalade endures: the tale of a bear and his favourite preserve
By Felicity Cloake - 05 February 10:10

It's a food Felicity Cloake has enjoyed since childhood. Now Paddington is helping to revive flagging marmalade sales.

Ramekin disaster. Illustration: Jackson Rees
Will Self: Why I hate ramekins
By Will Self - 05 February 10:08

I may be late to the party, but I am tough on ramekin – and on the causes of ramekin.

Turner's Field of Waterloo. Photo: Fitzwilliam Museum, Cambridge/Bridgeman Images
What Turner drank after a day sketching carnage
By Nina Caplan - 21 January 11:08

Nina Caplan drinks German wine and contemplates J M W Turner’s work on war.

A culinary clean slate. Photo: Gallery Stock.
Felicity Cloake: let’s face it, detox diets are making fools of us
By Felicity Cloake - 15 January 10:26

In many ways, January diets are as self-indulgent as the Christmas binge.

Christmas cheer: champagne by the tree. Photo: Annie Roi/Flickr
Nina Caplan: Raise a glass to peace in the Champagne empire
By Nina Caplan - 23 December 10:00

Even I willingly acknowledge that the damage to the vineyards of Champagne was one of the lesser tragedies of the First World War.

Tuck in: a 1955 Christmas dinner. Photo: Getty
Why festive indulgence is good for you
By Michael Brooks - 22 December 15:11

What should you do to stay happy and healthy this Christmas? You’ll like the first piece of advice: if you want to relax, you could try eating a big meal.

Not everyone’s Christmas looks like this. Photo: Hulton Archive/Getty
Suzanne Moore: I never learned exactly what my mother put in the buckets brewing under the bed
By Suzanne Moore - 19 December 17:39

Jay the lesbian gannet made our Christmas much less tense than normal. The home-made Baileys flowed.

Will Self and Nick Lezard by Jackson Rees.
Will Self: I couldn’t believe the Hovel was as bad as Nick Lezard makes out, so I went to see it
By Will Self - 19 December 11:27

From without in the chilly night, the Hovel – which is a maisonette above a shop – looked cosy; I could see lamplight and books ranged on shelves.

Bacon, the answer to hangovers. Photo: Getty Images
Felicity Cloake: Hangover cures shouldn’t involve further suffering
By Felicity Cloake - 11 December 9:12

In the spirit of festive generosity I would like to offer a helping hand when it comes to surviving the onslaught of hot plonk. Here, food, as in so many situations, is your friend.

Image from Venice by Katie and Giancarlo Caldesi (Hardie Grant, £25). Photography: Helen Cathcart
The eastern ghosts that haunt Venetian cuisine
By Felicity Cloake - 20 November 15:48

Once upon a time, the food of Venice was considered the finest in Europe, “specialising in wild boar, peacock, venison, elaborate salads and architectural pastries”.

Deck the aisles: Christmas chocolates already discounted at Tesco in September. Photo: Flickr/George Redgrave
Welcome to Britain’s new chocolate calendar
By Melanie McDonagh - 06 November 10:01

We are now in the thick of what you might call “the bonfire season”, which runs from mid-October to the weekend after Guy Fawkes Night. 

Great pretenders: quaffable these top reds may be... but surely no saint would drink them
What would our comrades make of “icon” wines?
By Nina Caplan - 06 November 10:00

What does the term mean, other than that the wine is big, probably red, and certainly unaffordable?

Jamie Oliver: the “god of class mobility”? Chris Jackson/Getty
If you hate Jamie Oliver, you might just be a snob
By Ruby Lott-Lavigna - 03 November 17:02

Do you dislike Jamie Oliver because you’re ideologically opposed to his pasta dishes, or is it because the idea of a working class man who has acquired the privileges of middle class life pisses you off?

This Halloween, ditch the jelly worms and eat the Wicca way
By Felicity Cloake - 30 October 9:00

Scott Cunningham’s Encyclopedia of Wicca in the Kitchen, “a practical guide to food magic”, promises, rather thrillingly, that from now on, every “munch of celery will resonate with new meaning”. 

Grape Britain: red grapes grown in Malton, near York, England's northernmost vineyard. Photo: Getty
Breaking Brent: adventures in the Napa Valley of north London
By Leo Johnson - 23 October 10:00

We’re aiming for 150 bottles, with “NW6” on the label and a bouquet of Bakerloo. But this is about more than wine. Could we rediscover lost skills and reconnect with each other?

Arch enemy: the railway arches of Vauxhall Cross. Photo: Banalities/Flickr
Will Self: Eating “dirty food” in Vauxhall is just a little bit too authentic
By Will Self - 21 October 10:44

I can understand the logic of opening a branch of Dirty Burger in Shoreditch – but Vauxhall? Although the spirit of gentrification is taking up residence here, the fact remains the place is still what is scientifically termed a shithole. 

Water: it's a mixer, you have it with whisky... Photo: Getty
Nina Caplan: It’s not our fault we’re a nation of bad drinkers
By Nina Caplan - 17 October 16:24

Most fizzy drinks are vile, yet some of those still do duty as mixers – the point here being, presumably, to cancel out one horrible taste with another.

A market stall in Bolton selling fruit and vegetables. Photo: Getty
How we get a taste for things and then forget how that happened
By Oliver Farry - 16 October 13:10

You are inclined to think that polenta and gnocchi, blinis and burritos have always been with us. But they are not part of our collective conscience as they would be for the people who grew up eating them.

Lovely grub: are insects the future of food?
By Emily Anthes - 15 October 10:26

Emily Anthes braves locusts, beetles, mealworms and more as she asks whether eating insects is the answer to feeding ever more humans and livestock.

Paradise lost: a fruit juice seller in a Shia area of Baghdad entices customers with a lavish display. Photo: Sebastian Meyer/Corbis
Felicity Cloake: the delicate flavours of the Iraqi-Jewish diaspora
By Felicity Cloake - 09 October 10:00

Less than a century ago Iraq’s ancient Jewish community made up a third of Baghdad’s population but is now estimated at no more than seven individuals.

Illustration by Jackson Rees
Will Self: Whoever came up with Duck and Waffle’s menu is some kind of twisted genius
By Will Self - 26 September 12:28

This is perfect comfort food for those who’re feeling vertiginous as they contemplate the giddy extent of the ever-inflating London property bubble.

The people's choice: inhale and imbibe at the Beer Museum in Bruges. Photo: William Craig Moyes
If Philip the Good, Duke of Burgundy mixed his drinks, so can you
By Nina Caplan - 22 September 11:11

Philip moved his court frequently and I believe his reasons had to do with drink: half of his lands produced wine, the other half beer. 

New lease of life: the Barbers Arms micropub in Wye, Kent. Photo: calflier001/Flickr
Community fixers? The mighty rise of the micropub
By Ben West - 18 September 10:00

In January 2013, there were just 15 micropubs, almost all of them in Kent. A year later, there were more than 40, spread across the country.

Women and children picking blackberries to sell to jam factories in 1943. Photo: Getty
Always mark where you find the juiciest berries
By Felicity Cloake - 18 September 9:55

Blackberries make an excellent fool and a decent autumnal replacement for summer cherries in a clafoutis, as well as a lovely fruity sauce for the first of the season’s game.

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