food
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Taste test: which Christmas pudding lights up our firefighters?Vicky Frost: Traditional and covered in flaming brandy, or going out on a limb with chocolate and orange, there’s something for everyone at Truro fire station. But which pud puts the glow in Green Watch? -
Turkey-dogs: the dogs that round up turkeys - videoTom Copas is a farmer with 40,000 turkeys – and two turkey dogs
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To mull, or not to mull? Wine and the festive seasonDrink Aloud: Mulled alcohol is as much a part of Christmas as sprouts and stockings. But should it be wine, cider or rum-spiked eggnog? -
Spheres of influence: Persian meatballs to make your mouth waterCook residency: Sabrina Ghayour wraps up her Residency with kofta – Persian meatballs – using festive cranberries and spiced yoghurt -
It’s roasted veg, but not as we know itBack to Basics: Roasted vegetables can be deeply satisfying, and so much more than bog-standard student nosh. Find our revelatory tips here
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Diets: is there any science behind the latest fad regimes?The 5:2 to the Paleo, the Bulletproof and the Virgin and more claim they will make you thin, healthy and happy. We look at the facts
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Taste test: the Mother Goose kids nosh novelty chocolateWhile the older cast members were enjoying their bubbly, we got the Hackney Empire panto’s young ‘uns to rate the Christmas chocolate that makes them melt
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How to make banana and sesame biscotti – recipeClaire Thomson: These are great for lunchboxes, will keep well and, unlike many shop-bought snack bars, don’t include a huge amount of sugar
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Taste test: it’s feeding time at London zoo as keepers rate the best mince piesHoma Khaleeli: Putting down the penguins they are in charge of, the keepers turn their attention to the merits of mince and the price of the pies
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Doritos crust pizza – the Guardian reviewPizza with a cheese crust and charred corn chips on top. Could this be the worst pizza ever? Or a snack filled with sublime surprises?
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Taste test: Midwives deliver their verdict on Christmas chocolate boxesKim Lomax: For our hardworking group of testers, this is a labour of love as they sample the delights of chocolates swaddled in fancy boxes. And not a jelly baby in sight …
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Batch cooking for a busy DecemberThe lunch box: Batch cooking is frugal, saves time and can be delicious
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Taste test: festive dog treats by Buster, the Gogglebox vicar’s houndTV’s favourite greyhound barks out loud after woofing down a tail-wagging assortment of canine Christmas temptations
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Taste test: the East is East cast sample the best Christmas biscuitsRhik Samadder: The West End stars of East is East are biscuit conoisseurs, so what would Jane Horrocks, Ayub Khan-Din and fellow cast members make of this year’s Christmas selections?
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Michelin chef Cesar Ramirez accused of racism at Brooklyn restaurantRamirez, who heads up Chef’s Table at Brooklyn Fare, accused of racial slurs and offering Asian customers the worst cuts of meat in a lawsuit filed by former employees
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Record-breaking tortilla attempt turns into big embarrassment for Spanish cityGuinness World Records rejects three-tonne Spanish omelette, saying it failed to beat record set by Japan
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Hershey considers removing high-fructose corn syrup from products in favor of sugarChocolate maker looking at replacing the high-fructose corn syrup in some of its products with sugar, joining Gatorade and Yoplait
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'What do you call a snowman in the desert?' Comedians test the best Christmas crackersJames Kettle: If a cracker joke can make a professional comic crack a smile, it must be good. Miles Jupp, Holly Walsh, Cariad Lloyd, Elis James and Ben Target prepare to pull
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Any last requests? A gallery of Last Bites cinemagraphsA selection of popular cinemagraphs used in the series Last Bites in the Guardian’s Cook section.
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Pannage pork: why it’s time to pig out on British Ibérico-style hamSue Quinn: Top chefs reckon acorn-fed pigs in Britain produce some of the world’s best ham. So why haven’t you heard of it, and where can you get some?
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Shout out to all the pear! How Rick Ross gave fruit a hip-hop big-upPriya Elan: A quote from the rapper about his favourite fruit has taken on a life of its own – are there any lessons here for businesses who want to target that elusive hip-health demographic?
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Thanksgiving or Britsgiving? ‘One in six Britons’ to celebrate US holidaySales of turkeys are up in Waitrose and Ocado as the British latch on to the American holiday in a big way, supermarket claims
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How to make the perfect Thanksgiving sweet potato casseroleFelicity Cloake: Adding sugar is a must, but should you boil your sweet potatoes or bake them? And are eggs essential? Then there is the dilemma over toppings. Marshmallows, anyone?
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Bulletproof coffee: is adding butter to your brew a step too far?Fitness junkies claim this paleo-friendly start to the day has numerous health benefits, including increasing energy and keeping you full for longer. But does it actually taste any good?
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What should you do with all your old spices?James Ramsden: A recent survey suggests that there are millions of pounds’ worth of unused spices sitting on our shelves. What should you do with those dusty jars of cumin, coriander and cayenn?
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How to make perfect ginger nut biscuitsFelicity Cloake: How do you ensure that satisfying snap when you bite into them? What do you add for that fiery sweetness? And where should you hide the biscuit tin?
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Marcus Wareing: ‘I eat the potatoes first, then the stuffing, then the meat’Amy Fleming: The MasterChef judge is far from alone. Rather than balancing the flavours, lots of people eat their food in a specific order. Some can’t even bear different foods to touch on the plate
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Save our chocolate: expert tips to halt the cocoa shortageKaty Salter: Chocoholics everywhere have a duty to help preserve the world’s dwindling supply of cocoa. Leading chocolatiers offer their advice
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Farewell to the Tudor, Wigan – my favourite pubThe drinking establishment of your teenage years has a special place in your heart, says Laura Barton. Where did you drink your first pint of snakebite?
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Why Jamie Oliver’s chilli punishment is a bad ideaThe chef gave his daughter chilli-rubbed apple slices after bad behaviour – but it is unwise for non-professionals to make their cooking a form of child cruelty, says Tim Dowling
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How to make the perfect pea and ham soupFelicity 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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How many free samples is too many?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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Which cheap ingredients are just as good as gourmet in your cooking?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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Hit and run: the lost art of making the perfect Italian espressoDaniel 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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How to make the perfect cinder toffeeFelicity 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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A little warmth goes a long way – the science of hot drinksAmy 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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How to eat: chocolateThis 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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How to make the perfect bircher muesliFelicity 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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From freekeh to teff: five ancient grains you could add to your larderJohanna 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
recipe of the day
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Meatballs to make your mouth water
Spheres of influence Meatballs to make your mouth water
Sabrina Ghayour wraps up her Residency with kofta using festive cranberries and spiced yoghurt
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Banana and sesame biscottiThese are great for lunchboxes, will keep well and, unlike many shop-bought snack bars, don’t include a huge amount of sugar
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A punk pasty to peeve the puristsThere are now rules dictating how a Cornish pasty must be made. We’re going to ignore them.
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Nigel Slater’s tuna with miso, edamame and wasabi
Midweek supper Nigel Slater’s tuna with miso, edamame and wasabi
A quick and tasty fish meal -
How to make a great Persian stew
Mama knows best How to make a great Persian stew
Sabrina Ghayour's recipe for a Persian chicken and apricot stew -
Arnold Bennett’s omeletteThis rich, smoked haddock omelette is still served at the Savoy hotel in London
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Two lip-tingling curry recipesWhether you make your own curry paste from freshly blitzed ingredients or not, a tasty Thai dish is just what this gloomy weather calls for
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Venison picadillo and chipotle sprouts
The weekend cook Venison picadillo and chipotle sprouts
Chillies have so many nuances of flavour and different heat levels that the hardest thing is knowing which one will work best in which dish -
Steamed custard buns and spotted dick
Ruby bakes Steamed custard buns and spotted dick
A tea-flavoured currant affair, and a gently exotic dim sum delicacy -
Nordic delightsTake a leaf from the Scandi cookbook and turn to a platter of gravadlax, spicy butter cookies, fruity venison or a bowl of beet soup
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A good meringue is hard to beatWhether you like them chewy or crispy, do yourself a favour and use an electric whisk
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What to do with leftovers
Thanksgiving in a lunchbox What to do with leftovers
Why not pack a pumpkin pie for lunch? -
Lardy cakeThis sweet, fatty, carb-laden treat is a satisfying, occasional comfort on a winter’s day. Just don’t eat it every day!
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reviews
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Three Australian wines to tryA complex Chardonnay, a spice-infused Shiraz and a budget Pinot Noir from the Antipodes
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Estela: restaurant reviewA restaurant that hides its food under piles of greens is good enough for Barack Obama, but how about for Jay Rayner?
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Drink: it’s time to get in the Christmas spiritWhile we’re always looking for bargains on the wine front, says Fiona Beckett, with spirits we seem to be more willing to pay full whack. But what’s worth shelling out on this Christmas?
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40 Maltby Street, London SE1 – restaurant reviewMarina O’Loughlin: ‘The food that issues from the postage-stamp-sized kitchen is all pretty much faultless: not a beat is missed’
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Porky’s: restaurant reviewImagine running out of pork. Jay Rayner visits Porky’s to see if its Memphis-style BBQ can join his ‘strategic reserve’
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Get to know the carmenère grape varietyFor a grape that was thought to have vanished, the carmenère variety is fast making up for lost time, says David Williams
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Wine: give madeira a chance this ChristmasPass the port? No thanks, says Fiona Beckett, mine’s a madeira
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Mexico: The Cookbook - reviewCookworm: Margarita Carrillo Arronte’s definitive book on traditional Mexican cuisine
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Spring, London WC2 – restaurant reviewMarina O’Loughlin: ‘At night, it’s seductive and dreamy. During the day it’s chillier: as pale, precious and studied as Dita Von Teese’
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Is the Blue Nile, TripAdvisor’s 'best' restaurant in London, really that good?A modest Eritrean cafe in Woolwich recently shot to the top of TripAdvisor’s London rankings. Such listings are nonsense – but it is a fine place to eat, says Joe Warwick
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The Nag’s Head: restaurant reviewHeavy plates aside, the Nag’s Head makes light work of some English classics. Jay Rayner parks his horse and tucks in
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Three Sicilian wines to tempt youThe Italian peninsula has long been known as a make of good wine, but what about great wine? Here are three bottles from Sicily which show the island’s range, says David Williams
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Never Trust a Skinny Italian Chef – reviewCookworm: Three Michelin-starred chef Massimo Bottura blows the lid off traditional Italian cuisine
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Wine: move over Spanish rioja – Argentinian malbec is the new red kid in townArgentinian malbec is now a major rival to Spanish rioja in our red affections. But why? Fiona Beckett reports
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Quaglino’s, London SW1 – restaurant reviewMarina O’Loughlin: ‘The new Quag’s is tricked out like a Busby Berkeley set – and the food’s retro, too’
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Book of the week: Madhur Jaffrey’s Curry Easy Vegetarian - reviewCookworm: Exploring the gastronomy from Kerala and Karnataka to Tamil Nadu for vegetarians and spice lovers alike
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Le Coq: restaurant reviewThe 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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Getting to know garnachaIt’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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Wine: what to drink with tapasThe 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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Sea Containers, London SE1 – restaurant reviewMarina 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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How to make banana and sesame biscotti – recipeClaire Thomson: These are great for lunchboxes, will keep well and, unlike many shop-bought snack bars, don’t include a huge amount of sugar
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Batch cooking for a busy DecemberThe lunch box: Batch cooking is frugal, saves time and can be delicious
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Season's eatings: soft banana ice-cream recipeBeautiful plants, producing beautiful fruits – bananas are available in Australia all year round. Why not turn some into sorbet for hot days ahead?
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The weekend cook: Thomasina Miers’ chilli recipes – venison picadillo (aka chile con carne) and brussels sprouts with chipotle and honeyChillies have so many nuances of flavour and different heat levels that the hardest thing is knowing which one will work best in which dish
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Pig out: Richard Corrigan’s final mealLast bites: The Irish chef would linger over a lavish ‘surf and turf’ of oysters and suckling pig
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Nigel Slater’s curry recipesWhether you make your own curry paste from freshly blitzed ingredients or not, a lip-tinglingly tasty Thai dish is just what this gloomy weather calls for, says Nigel Slater
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Ruby Tandoh's steamed custard bun and spotted dick recipesRuby bakes: A tea-flavoured currant affair, and a gently exotic dim sum delicacy
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Our 10 best nordic recipesOur 10 best: Take a leaf from the Scandi cookbook and turn to a platter of gravadlax, spicy butter cookies, fruity venison or a bowl of beet soup
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Breakfast of champions: Arnold Bennett’s omeletteRebecca Seal: This rich, smoked haddock omelette is still served at the Savoy hotel in London
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Readers’ recipe swap: Peanut butterReaders’ recipe swap: Your recipes for this smooth storecupboard staple came in by the potful
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The good mixer: fennel seed and ginger hot chocolate recipeJack Adair Bevan’s hot, spicy drink that’s perfect for banishing the cold
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Slab happy: Yotam Ottolenghi’s meatloaf recipesMeatloaf is a dish that ticks just about all the boxes
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Mama knows best: how to make a great Persian stewCook residency: Sabrina Ghayour makes a Persian chicken and apricot stew
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How to make apple and cinnamon porridge – recipeClaire Thomson: Liven up winter breakfasts with the addition of fruit, sugar and spice – it might not suit porridge purists, but everyone else will love it
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Split your lunch to avoid office party shameThe lunch box: Eat at lunchtime and later if you don’t want to end up being that person at the office party.
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Street kid kitchen: Mumbai black daal and chicken in coconutThey might use a window sill for a chopping board, but the Juhu Beach shelter boys still cook for themselves every day. We asked a chef to broaden their repertoire (and ours)
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Get inspired with Thanksgiving recipes from across AmericaLooking for some inspiration to spice up your Thanksgiving meal? Here are some recipes from across the US to get your creative juices cooking
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Cooking a Tuscan Thanksgiving: Sara Jenkins' spit-roasted pork loinThe New York restaurateur recounts how growing up American abroad made her shun traditional foods like dry turkey and canned cranberries in favor of succulent pork
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How to make perfect ginger nut biscuitsFelicity Cloake: How do you ensure that satisfying snap when you bite into them? What do you add for that fiery sweetness? And where should you hide the biscuit tin?
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How to make the perfect pea and ham soupFelicity 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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How to make the perfect grilled cheese sandwichFelicity 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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How to make the perfect cinder toffeeFelicity 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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How to make the perfect bircher muesliFelicity 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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How to bake the perfect flourless chocolate cakeFelicity 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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How to bake the perfect florentinesFelicity 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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How to make the perfect naan breadFelicity 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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How to cook the perfect pasta puttanescaFelicity 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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How to cook the perfect cornbreadFelicity Cloake: Do you like this US classic sweet and dense or savoury and crumbly? Do you season with bacon fat, and add cheese or chillies? Or do you avoid it altogether in favour of bread made from wheat?
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How to make the perfect country pâtéFelicity Cloake: Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?
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How to make the perfect kulfi
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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How to cook the perfect oatcakes
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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How to make the perfect prawn cocktail
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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How to cook the perfect vegetable lasagne
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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How to make the perfect bagels
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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How to make the perfect coffee granita
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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How to mix the perfect old fashioned
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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How to make the perfect arancini
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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Food, beauty, anarchy: new guided tours of Barcelona by the localsBarcelona is full of tourist traps, but new, bespoke walking tours, operated by locals – and backed by superstar chef Ferran Adrià – offer a glimpse into the hidden life of the city, says Paul Richardson
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Barcelona's Andrés Iniesta lists his family vineyard on AirbnbThe Barcelona and Spain midfield star has added his family vineyard to Airbnb, offering two lucky guests the chance to be hosted by one of the world’s most celebrated footballers
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Top 10 food markets in EuropeWhether it’s traditional stalls or the new breed of street-food events, these European markets offer tasty treats – and more interesting presents than you’ll find at a naff Christmas market
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The foodie traveller: fusion pastries in Thessaloniki, GreeceWhat do you get when you combine a croissant with a Greek custard pie? Answer: a bougatsan, and a Instagram viral hit
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Vienna city guide: what to do, plus the best cafes, restaurants and hotelsIt’s home to great art and music, but the city of spies and Sigmund Freud also has an edgy vibe – and a new buzz, discovers Kevin Rushby
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San Francisco food: send us your tipsShare your top places to eat in San Francisco and you could win a £200 hotel voucher
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The foodie traveller: tripe sandwiches in FlorenceFor centuries Florentines have filled their bellies with cheap, nutritious lampredotto (tripe) rolls – blissfully unaware that one day it would become a hipster snack
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Madrid city guide: what to see plus the best bars, restaurants and hotelsThe Spanish capital teems with fun places to eat and drink, chic hotels and vivid historical sights. Here are our local’s tips for getting the max out of Madrid
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Travel tips: savour Cognac, hike the Dales and escape to Berlin’s Hotel ZooSample the charms of Cognac, stroll across Derbyshire Dales, and delve into Berlin decadence. By Joanne O’Connor
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The UK’s best city: in praise of Newcastle upon TyneThat Newcastle was voted best UK city by Guardian readers was no surprise to Geordies. Tynesider Harry Pearson looks afresh at ancient institutions and new restaurants and galleries in the friendly, fun-loving ‘toon’
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Margaret River wine route: top 10 guideWestern Australia’s reputation for wine is based mainly on the cabernet sauvignon and chardonnay grown in Margaret River region. Here’s how to taste the best of its vintages, plus where to stay and eat
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Top 10 budget restaurants and cafes in OxfordAfter you have admired its dreaming spires, where can you eat well for under £10? Tony Naylor updates his 2010 budget eats guide to Oxford, including the city’s new street food scene
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Let’s go to … WinchesterThe inaugural Winchester Wine Festival takes place this weekend – a great excuse to visit this pretty cathedral city
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The foodie traveller … in Stockholm: the new take on coffee and cakeIn Stockholm, traditional fika coffee shops are taking a sophisticated turn as Michelin-starred chefs open a new wave of bakeries
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Chile’s desert delights: a culinary journeyIn Chile’s arid landscape, inspired chefs are bringing the country’s traditional recipes back to life, discovers Rocky Casale
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Gare du Midi: where to eat, drink and stay near Brussels’ Eurostar terminalTo 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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Qantas to supersize inflight meals to attract more economy passengersAustralia’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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Paris: Gare du Nord, where to eat, drink and stay near the Eurostar stationTo 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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Why is Brighton so obsessed with coffee?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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The foodie traveller in … Fez, MoroccoMorocco’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
Vale Pie Face, gone to join Australia's other fallen fast food chains