Chef Sally Abé: ‘It’s only when I go into a male-dominated kitchen that I notice the friction’
She wants to change restaurant culture from within – and her thrilling memoir showing sexism and a culture of fear in some kitchens shows why
Verjus, top pesto, umeboshi: are restaurant menus becoming more baffling?
Whether the descriptions are long and verbose, or short and opaque, there’s a fair chance you’ve suffered from ‘menu overwhelm’. What lies behind the changing language?
Arabic Flavour, Aberystwyth: ‘Food that tells a story’ – restaurant review
Ghofran Hamza is on a solo mission to bring glorious Syrian cuisine to lucky mid-Wales
Why is social media getting all churned up about cottage cheese?
After being promoted by US bloggers and Instagram, cottage cheese sales are now up 40% in the UK. Its blandness is befitting of the times
Nish Kumar: ‘Nando’s is the only thing uniting this increasingly fragmented nation’
The comedian on how he rates his cooking skills, food disasters and the link between the chicken restaurant and David Attenborough
Crisp taste test: ‘What’s this flavour? Oh my God, so weird’
From haggis to spicy chorizo, offbeat crisp flavours tasted and rated
Have you tried eating in a city centre hotel room recently? My advice – don’t
If you can get past the QR code and the long wait for something close to food, you’ve still got to work out where the hell to put it
‘Flavours as vivid as the scent of pine forests’: why I love Baltic cuisine
Food writer Caroline Eden celebrates the region’s distinct - and underrated - flavours, from quince lemonade and cloudberry jam to birch syrup and blueberry soup
Upstairs at the Grill, Chester: ‘It has an awful lot going for it’ – restaurant review
Chester’s Upstairs at the Grill is very well liked – but that doesn’t mean it’s faultless
Public House, Paris: ‘A calamitous experience’ – restaurant review
With a famed pie maker on board, the new ‘British brasserie’ in Paris ought to be glorious. Instead, it’s a huge disappointment
‘We are disappearing’: chef Fadi Kattan aims to keep Palestinian heritage alive through food
Palestinian restauranteur speaks from Bethlehem, where food stalls are sparse as farmlands are under attack
Going for gold! Have the Olympics overturned centuries of no-tipping etiquette in France?
With the Olympics just a few weeks away, waiters in Paris are apparently encouraging tips on top of the required 15% service charge. Sacré bleu!
Right up your street: favourite local shops in the UK, chosen by chefs and food writers
Fuchsia Dunlop, Dan Smith and Melissa Thompson tell us where they buy Chinese vegetables in London, heritage produce in Kent, and the best chicken you’ll ever eat
Gill Meller’s secret ingredient: smoked paprika
This spice gives anything from meat and fish to roast vegetables a deep, savoury hit. A little can go a long way
Simon Reeve: ‘At a Russian school the headmaster greeted us with a bottle of vodka. It wasn’t yet 9am’
The TV explorer’s career has been quite the journey, going from newspaper post boy to searching for bonobo monkeys in the rainforest