Moreintelligentlife.com is the website of Intelligent Life magazine. Articles about Arts, Lifestyle, Travels, and Ideas

... and the ears, brains, trotters and testicles. Christopher Hirst sets out to cook the cuts of meat that time forgot ...  read more »

Damsons in September, apples in October, blueberries all year round: Simon Hopkinson gives his tips on baking fruit pies and crumbles ...  read more »

A good drink is hard to find in this city—until you discover a former wine bar with junk-shop décor ...  read more »

It ain’t what you add, it’s the way that you add it. In his latest Stove Notes column, Simon Hopkinson sets out his rules for a dish his father loved ...  read more »

Reviewing restaurants was once an art. Now people post their whims while they are chewing. Tom Harrow is wistful for the old days ...  read more »

Lysandra Ohrstrom heads to North Carolina for a taste of one of America's fastest-growing sports ...  read more »

Does food really have more flavour if you eat it in the open air? Annalisa Barbieri explores the science of eating outdoors ...  read more »

The classic cooked breakfast is an endangered species outside hotels. Simon Hopkinson shows how to do it yourself on a Saturday morning ...  read more »

To call "Modernist Cuisine: The Art & Science of Cooking" a "cookbook" is "akin to calling James Joyce's 'Ulysses' 'a story'," wrote Katy Mclaughlin in the Wall Street Journal. Nathan Myhrvold, a polymath's polymath, has written perhaps the most intimidating cookbook around. For a mere $625 it can be yours. Here he discusses his epic cookbook, patent-licensing and the law, and why he's getting into nuclear power.

The unseemly tuber has become a by-word for gastronomic luxury. Georgia Grimond considers the conundrum of demand far outstripping supply ...  read more »