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We can’t get enough of pulled pork, from US-style barbecue joints to slow-cooked shoulder at home. But has the craze peaked with pulled pork ready meals and flavoured crisps? Katy Salter reports
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Ultra-pricey luxury brand, popular as a status symbol for the rich, has been closely associated with the hip-hop star since 2006
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The lunch box: How to make the most of the Sunday roast remains
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Five more delicious dishes that are worth the wait, including lamb tagine and Nigel Slater’s confit of duck, all chosen by Observer Food Monthly
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Nicola Davis: An alimentary voyage packed full of fun factoids shines a light on the fate of food inside us
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Australia has such diverse climes that strawberries are available all year round – this kitsch dessert is the perfect serving
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From seaweed burgers to craft beer, a number of start-ups recognise protein potential of seaweed as growing demand for meat puts increasing pressure on resources
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Enjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day
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Felicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?
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Delicious dishes that are worth the wait, including Nigella Lawson’s chicken and and Bruce Poole’s slow-roast lamb, all selected by Observer Food Monthly
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With the news that Britain’s biggest biscuit company United Biscuits has been sold to Turkish firm Yildiz, we chart the global drift of the UK’s kitchen-cupboard stalwarts. By Zoe Wood
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Fish with a North African twist, by Nigel Slater
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Tony Naylor: Why pay over the odds to eat well? From Grana Padano to frozen raspberries, skirt steak to good cava, there are numerous ingredients you can use as cheaper alternatives to more expensive gourmet items
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Stuart Heritage: Lovely Michel Roux Jr has been replaced by a wazzock. But is he what the show needs to recover from the farce that was the last series?
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Tasty dishes worth taking your time over, including venison and prune pie and vegetarian stuffed peppers, all selected by Observer Food Monthly
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The food and drinks giant is working with Oxford University to share benefits with cocoa farmers in Africa. But without directly sharing ownership, is it just a cynical move?
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World Whisky Bible gives highest mark to Yamazaki single malt while spiritual homeland’s ranking is dramatically watered down
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Measure that would force food producers to reveal if they are using genetically modified ingredients is attracting record campaign funds from huge corporations
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Brad Pitt’s passing the cognac, Keira Knightley’s sinking shots and Adrien Brody’s sipping on a sticky limoncello. Catherine Shoard tots up the units in this year’s big films
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Online takeaway company, which floated on the stock market this year, says increase comes from strong underlying growth
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Tony Naylor: Why pay over the odds to eat well? From Grana Padano to frozen raspberries, skirt steak to good cava, there are numerous ingredients you can use as cheaper alternatives to more expensive gourmet items
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Daniel Tapper: It’s the classic quick, dirty coffee that you drink for the buzz rather than the taste. Is it time we set aside our cortados and rediscovered its earthy pleasures?
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Felicity Cloake: Do you use butter and honey or keep it simple with sugar? Is there anything finer to eat around the bonfire, and do you make any other recipes that are more akin to a science experiment?
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Amy Fleming: Very little in life can’t be improved with a hot drink. They can warm us or cool us down. They help numb pain when we’re ill. They even help us see the best in other people
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This month, How to Eat is gorging on chocolate. Do you dunk your Dairy Milk? Eat Creme Eggs with a teaspoon? Savour single-estate chocolate sparingly? Tony Naylor lays down the law
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Felicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
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Johanna Derry: Looking for an interesting substitute for rice or pasta? Here, experts, including Yotam Ottolenghi, reveal how to get the best out of some underused but versatile grains
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Katy Salter: It is much cheaper than lobster – and some say tastier – plus a sustainable and versatile ingredient. Do you cook with crab? Would you boil it yourself? And can any recipe surpass a simple crab mayo sandwich?
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Tony Naylor: The big breweries are keen to muscle in on the craft beer market and their often ineffectual “craft” ales are now commonplace in high street stores. But it is worth remembering that our supermarkets do stock some truly world class beers. Here are 10 of the best.
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Felicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free deserts are worth a go?
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As New York flocks to a pop-up replica of Friends’ Central Perk and another opens in Liverpool, Tony Naylor asks: which fictional hangouts from books and TV would you frequent?
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Amy Fleming: Studies suggest we eat more in the company of an overweight person, a man, a spouse, family members, friends … Why is this, and is there anything we can do to control it?
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Spanish people have a reputation as diehard meat eaters. But in recent years, as the number of vegan or vegetarian restaurants in Spain has doubled, there are signs of change, writes Trevor Baker
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The official donut-croissant recipe was released earlier this week. What happened when our writer had a crack at it?
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Do you love these salty-sweet specimens or recoil from them in horror? Long-time oyster avoider Vicky Frost gives them a try
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Felicity Cloake: Are these light and lacy confections the world’s best biscuits, is there any place for the glace cherry, and should you double-dip in chocolate or go nude?
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Trevor Baker: Bradley Cooper is in London playing a chef in a movie that follows a spate of documentaries starring some of gastronomy’s most esteemed avatars
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Katy Salter: Dominique Ansel, the man behind the epic snack, has finally published his recipe. But, given it takes three long days and a lot of hard graft, it’s tough to see why anyone would bother
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Lizzie Enfield: The environment minister thinks we should eat more black pudding – and so do top chefs. Do you love it already, could you be tempted by a chocolate version or is blood sausage banned in your house?
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Katy Salter: From Germany to Colombia, everyone is drinking gin and tonic. But forget a splash of Schweppes and a slice of lemon – these tipples are served with basil, marmalade or the smoke from burning thyme …
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Enjoy this traditional Korean dish, with its kaleidoscope of colours and flavours, on a bleak winter’s day
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Rhubarb jam is easy to make and is the flavour of the week for these split buns
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Rachel Roddy serves her meatballs two ways: a solitary sphere atop pasta, with the rest accompanied by buttery mash the next day
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Quick recipes Beef, lentil and winter veg warmer
Succulent slices of marinated beef, bubbling in a rich bouillon are a quick and healthy creation and a satisfying dinner choice -
A young Edison once traded tea leaves for a breakfast of baked apple dumplings. They remained his favourite food for the rest of his life
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Our 10 best: The ubiquitous grain comes into its own in a deconstructed sushi dish, crispy Italian arancini, and the creamiest of British puds
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Reluctant convert David Williams picks out three bottles from the crowd-funding wine merchants
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An outbreak of ramen restaurants in London has taken noodle broth to new heights. Jay Rayner samples some of the best
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Cookworm: Simple recipes, both medieval and modern, bring the flavours of Venice right to your kitchen table
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Fireworks night is a time for cheap, hearty reds, says Fiona Beckett
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Marina O’Loughlin: ‘It’s not pretty. Not pretty at all. But it’s wonderfully, heroically cheap’
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With its superb serving of gastronomic classics, Brasserie Gustave is a corner of France. Just a shame it’s so pricey, says Jay Rayner
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As some of the mid-market traders get themselves into a financial muddle, M&S and Waitrose are battling it out for your wine pound, says David Williams
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Yes, it’s the land of hermitage and côte rôtie, but not all wines from the northern Rhône cost an arm and a leg, says Fiona Beckett
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Marina O’Loughlin: ‘This might be the most absurd restaurant in the country. Is Jeff Koons cooking?’
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Annabel Crabb and dinner guest Bob Hawke serve up half an hour of bloke jokes and political banter – with a side of barramundi
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Beast is a steak and crab joint that’s both deeply silly and ruinously pricey. But the owners are deadly serious, says Jay Rayner
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A wine made in London prompts David Williams to ask the question: what’s more important, the winemaker or the vineyard?
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Fiona Beckett: ‘Even though I love to drink wine with food, it’s sometimes nice just to enjoy a glass on its own or with a few nibbles’
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Renato’s Taverna dell’Artista, Bristol | My food vice… White pepper | Joanna Fuertes-Knight on food
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Marina O’Loughlin: ‘If you pride yourself on your ingredients, why would you cut corners on the chips?’
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Cookworm: Vivek Sing’s Spice at Home keeps his recipes easy enough to appeal to any novice
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Jay Rayner test drives the Tefal Cook4Me ‘intelligent multicooker’, and is less than impressed with its claims
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The Palomar will treat you not only to great food from the Mediterranean fringes but a percussion solo, too, says Jay Rayner
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A recent tasting of wines from the Bunch, a group of independent wine merchants, shows plenty of promise, says David Williams
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Delicious dishes that are worth the wait, including Nigella Lawson’s chicken and and Bruce Poole’s slow-roast lamb, all selected by Observer Food Monthly
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Fish with a North African twist, by Nigel Slater
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Tasty dishes worth taking your time over, including venison and prune pie and vegetarian stuffed peppers, all selected by Observer Food Monthly
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Brilliant dishes worth taking your time over including beef stew with wine and a black dal, collected by Observer Food Monthly
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A homemade Crunchie dipped in jewel-like rose petals, choux buns glazed in sugar… Resistance is futile to these tempting morsels, writes Nigel Slater
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Readers’ recipe swap: Your creamy, dreamy, melty morsels send our indulgent streaks into overdrive
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The lunch box: Here are some packed lunch ideas to warm your cockles when you are feeling under the weather
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Delicious recipes that can be ready in minutes including black bean tacos and honey and ricotta pancakes, collected by Observer Food Monthly
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Felicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?
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Felicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
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Felicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free deserts are worth a go?
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Felicity Cloake: Are these light and lacy confections the world’s best biscuits, is there any place for the glace cherry, and should you double-dip in chocolate or go nude?
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Felicity Cloake: Do you need a tandoor to make proper naans, are chapatis or parathas a better bet, and has anyone mastered homemade stuffed flatbreads?
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Felicity Cloake: Are anchovies essential in ‘whore’s pasta’, do you top it with cheese, and what other store-cupboard standbys do you cook when the fridge is bare?
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Felicity Cloake: The popular Indian frozen dessert is made from caramelised milk, but do you really need to cook the milk for four hours? What flavouring is best? And how do you get it out of the moulds?
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Are oatcakes delicious or dull, what do you top them with – and is it worth making your own? Felicity Cloake finds the perfect recipe
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Felicity Cloake: Do you have a soft spot for this retro classic? What kind of prawns do you use, is iceberg essential, and can any fancy sauces beat mayonnaise mixed with tomato ketchup?
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Felicity Cloake: Can a veggie version rival lasagne alla bolognese, do you use one vegetable or a range, should they be chunky or pureed – and how cheesy is too cheesy?
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Felicity Cloake: Real bagels are a traditionally Jewish chewy delight that were imported to the US. Should you roll or poke, and what should you serve them with?
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Felicity Cloake: Does granita beat ice-cream on a hot day, is coffee the best flavour, and are there any shortcuts to achieving that gorgeous granular texture?
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Felicity Cloake: Is this potent drink simply sublime, or do you prefer a fancier cocktail? Do you use bourbon, rye or scotch; is fruit sacrilege; and where do you stand on water and ice?
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Felicity Cloake: Are these fried rice balls the best use for leftover risotto, do you make them from scratch in the traditional Sicilian style, and what do you stuff them with?
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Felicity Cloake: Is the Greek salad a culinary cliche or summer classic? How do you perfect such a simple dish – and has anyone ever had a really bad one?
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Felicity Cloake: It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?
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Felicity Cloake: Salad cream in all but name or the perfect accompaniment to fish and chips? And is it best made sweet or sour?
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The chef and writer on the gastronomy, style and enduring glamour of the Côte d’Azur town
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Pho Thin, in the capital’s historic French Quarter, offers an unusual take on Vietnam’s ubiquitous noodle soup
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Take in the Northern Ireland Food and Drink show in Belfast, then head to Strangford Lough, County Down, to see where all the lovely produce comes from
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‘Japan has 54 pizzerias certified as authentically Neapolitan – the second-highest number outside Italy, after the US’
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Where do caipirinhas come from? How do you say 'cheers!' in Spanish? If you like a tipple on your travels, see how much 'knowledge' you've soaked up in our world booze quiz
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Street food, or hawker food as they call it in Singapore, is a national treasure, says Ignatius Chan, founder of multi-award-winning restaurant Iggy’s, who chooses the best, most authentic local dishes
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The south London neighbourhood is buzzing with new restaurants opening amid a host of established Asian favourites. As the community celebrates Diwali, local MP Sadiq Khan takes us on a foodie tour of this vibrant area
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Dosas come in many forms and this unique variation from south India is a source of great pride for the citizens of Andhra Pradesh and nearby Chennai, who top it with coconut sambar and ginger chutney
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An ambitious multimillion-pound plan hopes to attract hordes of visitors to the east coast of the Caspian sea, but the hunt is on for investors to fund the project. EurasiaNet.org report
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Turin’s restaurants make the most of the diverse produce of the Piedmont region with fantastic homemade dishes from €5.50. We pick 10 to try
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The biennial Salone del Gusto offers the chance to sample an astonishing array of artisan food created by passionate producers from around the world
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Great food for under £15 a head: OFM readers’ best value choices from around the UK. Compiled by Sophie Missing
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Readers’ choices from across the country. Compiled by Sophie Missing
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Farewell to soggy sandwiches – this motorway stop alongside the M5 sells the finest locally sourced food and supports the community, writes Jay Rayner
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Gluttony, c’est chic. Paris is a-buzz with a new breed of trendy bistros and clandestine bars. We pick 10 of the hottest openings in town
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These meat patties served in a bun with hot pepper flakes, garlic sauce, cheese or cabbage salad are best eaten from fast food kiosks – restaurant and homemade versions don’t measure up
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Cardiff is a city that likes a pint, but how easy is it to find sensational new-wave ale? Tony Naylor goes in search of the Welsh capital’s best craft beer bars and pubs
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Spanish people have a reputation as diehard meat eaters. But in recent years, as the number of vegan or vegetarian restaurants in Spain has doubled, there are signs of change, writes Trevor Baker
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In the picturesque countryside of Quebec, Omerto is the world’s only commercial producer of aperitif tomato wine
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The novelist’s favourite pub is known for serving a ‘meejum’ of Guinness