The end of summer means no more long evenings outdoors, but at least we can cheer ourselves up by cooking up a storm with sweetcorn and blackberries
Marina O'Loughlin: 'Van Zeller paints pictures with food, but without all that heavy breathing over plates'
Rowan to damson, rose hip to blackberry, jam to wine, your foraging trips can be bountiful and nutritious, but make sure you only take what you need, says Carl Legge
Last bites: The chef-patron of London’s Arbutus bids adieu with his ultimate indulgence
Drink aloud: Open yourself up to the sweeter things in life
Fed up with airline food? Here’s a way to bring your own hamper on board
Sara Barton, a recent winner of the Brewer of the Year award, takes a look at the latest equipment to help you make your own beer
Coffee derived from the faeces of the civet cat has spawned a cruel industry. Will sustainable production leave a better taste?
Felicity 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?
Label full of gelatine reveals bump as items perish and aims to reduce food waste, says 23-year-old design graduate
Last week, our benevolent judges let the bottom two, Richard and Kate, stay in. But whose pasties prevailed tonight? Heidi Stephens followed the action.
Felicity Cloake: Barbara Cartland would have loved them, but will consumers be rushing to try them?
With the count likely to last until dawn, here is a range of Scottish snacks – and slow-cook dishes – to sustain you
Amy Fleming: A pop-up restaurant in London is serving gourmet fish from gorgeous tins in designer surroundings. Are you a fan of the can – and would you pay someone to open it for you?
Carla Kweifio-Okai: Let us know about your ‘superfood’ experiments – baobab pancakes, acai smoothies or anything else you’ve cooked up