No more wonky sourdough: in search of the perfect kitchen knife
When your old knives no longer make the grade, should you buy British or Japanese, stainless steel or carbon steel, factory-made or handmade?
30 things we love in the world of food, 2025
From a taste of Brazil in Manchester to the rise of the choc ice
Ultimate custard, perfectly timed pasta, espresso-fuelled stews: 37 brilliant recipe hacks
Make a splash in the kitchen –top chefs and cooks share easy ways to take your dinner to the next level
My nightmare before Christmas dinner: top chefs and cooks reveal how they turned fiasco into feast
Turkey troubles, thieving pets, fire drills – all manner of things can jeopardise the most important meal of the year
From Caribbean favourites to everyday vegetarian recipes: Observer Food Monthly’s best food books of 2024
Essential reading for would-be top chefs, stocking fillers for the fermentation curious and odes to the simple pleasures of the kitchen. Ask Santa for the set
Hugh Fearnley-Whittingstall: ‘I’ve never thought of myself as eccentric. I still don’t’
The chef, author and broadcaster on the secret to plant-based cooking, what to eat – and how to name your livestock
Parsnip tarte tatin, roast turkey, zabaglione – Angela Hartnett’s fuss-free Christmas recipes
A classic roast bird with perfect sides, a vegetarian main of mushroom and pumpkin crespelle, and a speedy alternative to the traditional pudding – as simple as it is delicious
Adriana Cavita’s secret ingredient: avocado oil
The El Bulli-graduate and London-based chef on her favourite addition to ceviches, salads … and hair
Rick Stein: ‘I’m open to most things, but I can’t stand chocolate and marshmallow’
The chef and broadcaster on growing up on a farm, the best post-booze food, and why running a restaurant was never his ambition
‘If we can’t tell the truth … we can’t run Attica’: Ben Shewry on the failings of fine dining
In his new memoir the acclaimed Melbourne chef calls out ‘incredibly problematic’ restaurant awards and toxic hospitality culture
St John: 30 ways the ‘nose to tail’ restaurant changed the way we eat
Fergus Henderson and Trevor Gulliver’s London restaurant celebrates its 30th anniversary in the autumn. Here’s how it influenced food culture in Britain and beyond
Baked bass, saffron rice, cherry fool – Nathan Outlaw’s Cornish summer recipes
Following a Michelin star at 26 and restaurants in Dubai and Knightsbridge, the chef is finding contentment with a simpler way of cooking, like these brilliant recipes
Asma Khan: ‘Food is deeply political. Who eats and who doesn’t? Who owns the land?’
The Darjeeling Express restaurateur and UN World Food Programme advocate discusses kitchen bullying, Marxism and how to balance spices properly
Angela Hartnett’s secret ingredient – peperoncino
These dried Italian chillies have a real kick and are great in everything from tomato sauce to salads
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