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Felicity Cloake: Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? And what else can you do with cheap and nutritious split peas?
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The lunch box: Think outside the bread box with some easy-to-make salads and cereals that don’t involve gluten
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To mark the 20th anniversary of Eurostar, we look at the area around Gare du Midi, the Brussels station where the cross-channel train arrives
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Australia’s national carrier to increase meal size by 50% and offer boxset TV specials as part of move to secure profits
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Herring once provided millions of Britons with their main source of protein, but overfishing caused stocks to collapse. Now sustainable fisheries are reappearing – and one Danish-born chef is putting the fish on the menu in her UK sushi restaurants. Alex Renton joins her on a fishing trip
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Jay Rayner: When modern life gets out of control, there’s one refuge where I get to play God
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I have an anarchic view of risotto – this one uses pearl barley instead of rice for a nutty flavour and interesting texture
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Thousands of rats will be fed Monsanto maize diets in a $23m, three-year ‘Factor GMO’ study into long-term health effects of GM food and associated pesticides
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Researchers find there are nearly twice as many fast-food outlets within 500 metres of homes in socially deprived areas
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Yes, there is a trick to boiling an egg. And it’s the opposite of what you might think
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To mark Eurostar’s 20th anniversary, we look at arts, activities, dining and drinking around the Gare du Nord, the Paris station where the cross-channel train arrives
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Sesame seeds provide a little crunch to the classic lamb kofta, says Nigel Slater
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Cookworm: Exploring the gastronomy from Kerala and Karnataka to Tamil Nadu for vegetarians and spice lovers alike
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Etiquette varies from person to person, so how many samples is it socially acceptable to take? And should anyone ever be arrested for over-sampling, asks Alice Azania Jarvis
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The woman who launched the US farmers market movement is in Australia to stir things up ahead of the G20, with supermarket monopolies, fancy chefs and school meals in her sights
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Campaign group says 57 out of 203 supermarket drinks tested had as much sugar as Coca-Cola or more
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Hundreds of employees at Liverpool factory plan walkouts after sick pay suspended following company takeover
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James Ramsden: What was the Daily Mail thinking when it said there was no one left in Britain who can make a sandwich? From haggis toasties to lobster rolls, the humble sarnie is having a renaissance
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A decision to dismantle strict oversight designed to protect Californians from dangerous chemicals has put more than 100 communities at greater risk of cancer
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Behind the scenes: Susan Lloyd-Selby and her volunteers help struggling families at her food bank in Wales
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Etiquette varies from person to person, so how many samples is it socially acceptable to take? And should anyone ever be arrested for over-sampling, asks Alice Azania Jarvis
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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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Nigel Slater's herring recipes Rillettes and pastries
Salty and bright, the versatile herring can be eaten in dozens of ways. But these two dishes play to all its strengths, says Nigel Slater
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I have an anarchic view of risotto – this one uses pearl barley instead of rice for a nutty flavour and interesting texture
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Adding a hit of unbeatable savouriness to a provençal classic, a host of salads, a breakfast special and a Roman roast
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Step by step The ultimate sandwich
Of the almost infinite possibilities suggested by the technique of putting something between two chunks of bread, one Edwardian great stands top-hat, head and shoulders above the rest – the shooter's sandwich
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Squashes can be too sweet for their own good. For a deliciously savoury way of cooking them, add roast pork or a crunchy red onion and mustard gratin
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Whenever your baking is looking a little tired, try experimenting with these punchy aromatics.
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They are the big treats of the British autumn larder, so it pays to make the most of them while you can
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It’s a quirk of the cosmos that baked potatoes taste their best when made at home and by your own hand
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Slow food recipes Lamb tagine to confit of duck
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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Cookworm: Exploring the gastronomy from Kerala and Karnataka to Tamil Nadu for vegetarians and spice lovers alike
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The promise of really great roast chicken lures Jay to a new rotisserie. But will their version be as good as his own? By Jay Rayner
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It’s behind ordinary plonk and the some of the world’s greats. Here’s three very different bottles made with the garnacha (aka grenache) grape variety for you to try. By David Williams
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The popularity of Spanish food is showing no signs of slowing down, so it pays to put a little thought into what wine or sherry to serve with your tapas, says Fiona Beckett
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Marina O’Loughlin: ‘The wood-fired grill is the star of the open kitchen, a knowingly peasant touch among all this expensive urbanity’
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Drink aloud: Forget the chocolate, fondue and watches; here are three Swiss wines worth yodelling in the mountains for
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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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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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I have an anarchic view of risotto – this one uses pearl barley instead of rice for a nutty flavour and interesting texture
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Sesame seeds provide a little crunch to the classic lamb kofta, says Nigel Slater
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Behind the scenes: Susan Lloyd-Selby and her volunteers help struggling families at her food bank in Wales
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We regularly teach children about the importance of eating well, but what foods will help teachers keep going until the Christmas holidays?
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Squashes can be too sweet for their own good. For a deliciously savoury way of cooking them, add roast pork or a crunchy red onion and mustard gratin, suggests Nigel Slater
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Game and apples are the big treats of the British autumn larder, so it pays to make the most of them while you can
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It tastes just like that well-known chocolate spread – but this version is packed with wholesome hazelnuts, writes Claire Thomson
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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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Australia has such diverse climes that strawberries are available all year round – this kitsch dessert is the perfect serving
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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?
-
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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To mark Eurostar’s 20th anniversary, we look at arts, activities, dining and drinking around the Gare du Nord, the Paris station where the cross-channel train arrives
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With Brightonians the biggest coffee drinkers in the UK, spending an average of £177 a head per year, the city’s coffee shops - from chains to artisanal independents - are acting as a community hub and temporary workplace
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Morocco’s third city will play host this winter to a talented chef/sommelier duo from the Paris Popup, who will add their own twist to traditional cuisine and ingredients
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Beyond the mosques and palaces, Turkey’s cultural capital has lots to fill a city break, from neighbourhood tours and art galleries to a chic ‘hole in the wall’ cafe. Lydia Bell has the inside track
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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