MORE THAN A BIG MERINGUE
Stove Notes: Simon Hopkinson explains that Pavlova, a pudding that's fit for a star, requires a magic transformation...
read more »COMMENTS: 0 |ALPHABET SOUP
Restaurant names are becoming more complicated and enigmatic. Christopher Hirst asks the experts what’s going on... read more »
COMMENTS: 0 |THROUGH THE ISINGLASS
The best-known of all British cookbooks is 150 years old—and full of surprises. Christopher Hirst tries Mrs Beeton’s tastier oddities ... read more »
COMMENTS: 0 |REPASTS: SALMAGUNDI, PIRATES' DELIGHT
What salmagundi tastes like "is anybody’s guess", writes Jon Fasman of this maritime grub. "You presume—indeed, you hope—that the ship’s occupants were drunk on rum when they had to eat this mess" ... read more »
COMMENTS: 2 |SUSTAINABLE SUSHI: THERE'S A CATCH
How green is your sushi? Natasha Loder takes a marine biologist to lunch at Nobu to find out ... read more »
COMMENTS: 9 |THE WELL-TEMPERED CHOCOLATIERS
COCOA LOCO | March 18th 2008
Stephen Witherden/flickr
Selection box, no. Marmite ganache, yes. Bruce Palling meets the men and women behind Europe's most creative confectionary. These small, artisan chocolate producers are giving the Willy Wonkas of Belgium and Switzerland a run for their money...
From INTELLIGENT LIFE magazine, Spring 2008 read more »
COMMENTS: 1 |
- TALKING OF MENTAL DISORDERSMore terms bring more pitfalls
- THE WHETHER REPORTTeachers can't predict your future
- THIS IS NOT ABOUT RAIN DEFICITSDrought warnings address the wrong issue
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