The trick is to find flavours that complement your food or contrast with it
All too often a sandwich is nothing more than a quick fix, but a little time and imagination will transform the snack
With 25% of the UK market, it has something for everyone
It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it
Christie’s auction house sets up world’s first estate agency for Chinese to buy wine estates
Angostura bitters and lime combine in this refreshing classic
The average temperature in Sussex is a degree warmer than it was for most of the 20th century, with practical implications for the region’s vineyards
I was offered sauvignons and chardonnays aplenty, but chenin wasn’t a variety that South Africa’s wineries wanted to show off
Are bloody marys the only thing to drink before lunch, or a weird hybrid of soup and snifter? Do you prefer yours with gin or vodka – or neither – and why do we order them on aeroplanes?
As several major chains announce expansion plans, the march of the high street pasta and pizza outlet seems unstoppable. Is this great news for cash-strapped Britons? Or indicative of how the search for authentic Italian just got even harder
Everyone has their own take on this classic dish – the key is to use the best-quality parmesan and bacon you can afford
Kids enjoy food-based games – and tablets and smartphones offer a fun, interactive playing experience. But what happens when they are adverts for unhealthy processed food in disguise?
There’s a whole new drive to market wine by style, rather than grape or region. But how does that work in practice?
Do you say no to gazpacho? Agree that Cup-a-Soup is a mug’s game? Open a can of Heinz or make your own? And, like Tony Naylor, do you ever wonder what happened to the crouton?