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Fermented fish sauce may not sound like a pantry staple, but Jon Fasman can't imagine cooking without it ...   read more »

A century ago the first martini was shaken (not stirred) at a hotel in New York. Jackie Hunter tours the bars, uptown and down, to see how it slips down now ...  read more »

Love it or hate it, rice pudding responds to careful cooking. Simon Hopkinson shows how ...  read more »

Is it French, or Italian? Made with tuna, or without?  Simon Hopkinson untangles the knots in a salade niçoise ...  read more »

Restaurant loos are now seen as a key part of the eating-out experience. Peter York flushes out five different approaches ...  read more »

A watery omelette with dried herbs was Simon Hopkinson’s favourite meal as a boy. But there are better ways to crack an egg ...  read more »

Is it possible to pinpoint the world’s best cheese? Christopher Hirst consults the experts and holds a week-long tasting ...  read more »

The Hotel du Vin chain of boutique hotels take their alcohol seriously. In his latest column, Tim Atkin heads to one in Birmingham to sniff the 750-bin wine list ...  read more »

At the Thoughtful Bread Company everything but the kitchen sink is recycled--literally. Julia Belluz heads to Bath for a delicious taste of eco-fundamentalism ...  read more »

Layne Mosler has spent years following the dining whims of her cab drivers. Emily Flake joins her for a night on the town ...  read more »