Madonna of the Toast and poems from Guantanamo
Avoid a nightmare before Christmas with December's wine club
I've never been able to recapture my childhood love for ice cream
Report or no report, I'm not giving up BLTs to save my bacon
<strong>Table Talk: Sweet and Sour, Salt and Bitter</strong>
A A Gill <em>Weidenfeld & Nicolson,
Hannibal's tipple, Montepulciano, fortifies both man and beast
In his latest blog entry, Malachy Tallack charts the course of food from the field to the freezer
A curry purist may find that authentic Indian food is a creative process
Italian wine owes its diversity to intense regional rivalries
<strong>Taste: the Story of Britain Through Its Cooking</strong>
Kate Colquhoun <em>Bloomsbury, 4
A simple, hearty stew is the perfect autumn dish
Show solidarity with South Africans and buy their wine
English apples are ripe for a return, but Nicholas Clee wonders if British shops will bite
Alexander Larman on why food festivals sometimes leave the faintest, lingering suspicion of a nasty
<strong>The Axis of Evil Cookbook</strong>
Gill Partington <em>Saqi, 240pp, £9.99</em>
Elderberry wine recalls the England of Larkin and Amis père
Cookery writers are always changing their recipes - and rightly so
The whole phenomenon of television cookery is a little baffling; the one thing that isn’t transmitte
Roger Scruton describes how the summer rain didn't stop him enjoying a fine French Syrah
Against all odds, Britain's real-ale industry is thriving. Tom de Castella explores the regional bre
Burning your food may be trendy, but it's pointless and unhealthy
I was wrong - Scotland can still produce a good malt whisky
Your surroundings are as important to enjoyment as the ingredients.
The French village of Mercurey produces heavenly wine.
Beans can be delicious, but need handling with care for the best results.
Portugal's age-old winemaking methods still leave their stamp.
The truth about working conditions inside Coca-Cola's "Happiness Factory": wage cuts, 12-hour shifts
It's a never-ending quest for the perfect cheesecake topping.
Preference in wines is, of course, subjective, but what does it all show? asks Roger Scruton