The sad homogeneity of the “easy peeler”
This vague description suggests the fruit was selected for the thickness of its skin, rather than the juiciness or flavour…
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Food & Drink
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Food & Drink
What our obsession with washing-up bowls says about the UK
Not rinsing is depraved, but the washing-up bowl is a symptom not of Brits' poor hygiene but our failing housing…
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Combat rising energy costs and become greener
We can save money in the kitchen without skimping on ingredients – just by changing our cooking habits
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The death of the £3 supermarket meal deal signals a grim new era
Where have all the discounts and cheap promotions gone?
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In praise of the honesty box
In Shetland and elsewhere, remote fridges and larders update a tradition of snacks dispensed in good faith.
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Fifty years of Richard Mabey’s Food for Free
How the author’s 1972 guide to foraging anticipated today’s appetite for local, seasonal and sustainable eating.
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In east London I find a freshly baked croissant worth rising early for
At 4:30am I cycle to the social enterprise Dusty Knuckle and find the sweet, buttery scent of warm patisserie waiting…
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Rebecca May Johnson’s Small Fires is a radical analysis of cooking
This lively, conversational book insists that following a recipe can be a creative process.
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