Nine out of ten offices don't have toasters. Photo: John Picken Photography/Flickr
I’m lying in bed with a cold – but at least I have access to limitless toast
By Nicholas Lezard - 15 September 10:40

Nicholas Lezard’s Down and Out column.  

Hunting trophies reading for mounting. Photo: Getty
Does the world really need another vegetarian lesbian?
By Eleanor Margolis - 12 September 13:59

A cheerfully-purchased memento mori is forcing Eleanor Margolis to rethink her dietary choices. At least in the bedroom.

Spoilt for choice: browsing the Wine Society’s outlet in France is a pleasant way to bypass British taxes. Photo: Charles Platiau/Reuters
The tax dodge that would make Dr Johnson proud
By Nina Caplan - 04 September 9:42

The oddity is that the French government is very helpful to wine buyers.

Cheesy grits. Photo: Neil Conway on Flickr via Creative Commons
Will Self: Why on earth the Southern states of the US rejoice in grits is beyond me
By Will Self - 04 September 8:57

I don’t know how I got this far without sampling the mush that sustains the Southern states.

Felicity Cloake: Recreating Ernest Hemingway’s favourite burger
By Felicity Cloake - 01 September 11:20

The original calls for garlic, spring onion, piccalilli, capers and wine, plus two American spice blends, parsley, grated apple, Cheddar and carrots, shredded ham, soy sauce and tomato.

A street cafe in Paris, c.1929. Photo: Getty
Wouldn’t be seen dead there: what our choice of café says about us
By Oliver Farry - 28 August 9:04

In a densely populated city, the café or the neighbourhood bar is effectively an extension of home. The ones we choose are the most basic manifestation of our social self-conception.

Decor at US drive-in Sonic is reminiscent of the retro-futurist style of The Jetsons. Photo: Getty
Come to “America’s Drive-In”, y’all – for tater tots and Jetsons decor
By Will Self - 15 August 11:44

At Sonic, the shtick is meant to be that the food arrives “at the speed of sound”; and the novelty in the late 1950s was that punters ordered their burgers and via speakers they could drive right up to.

Stony-faced and sober: in the US in the 1900s the Anti-Saloon League made Prohibition a powerful force
Demon drink: how the hangover of prohibition lingers in Quebec
By Nina Caplan - 14 August 10:00

To this day, you can only buy wine in French Canada via the government-run outlets of the SAQ: the Société des alcools du Québec.

Studies show that animal agriculture causes between 10 and 25 per cent of global greenhouse gases. Photo: Getty
Why I’m a vegetarian – it’s a matter of statistics, not sentiment
By Haf Davies - 01 August 14:14

The traditional reasons, animal welfare and (to lesser extent) a healthier diet, are now joined by concerns for the environment.

Tea at Terminal One: a very civilised sit-in against Heathrow expansion in 2009. Photo: Rex Features
Felicity Cloake: How your picnic hamper can change the world
By Felicity Cloake - 31 July 13:37

A picnic seems an apposite choice for anarchists – a meal exempt from the usual formalities, sweet and savoury mixed in a glorious jumble and eaten supine on the ground.

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.

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?