Wines of the week: Taittinger Prestige Rose NV; Château d'Esclans Whispering Angel Rosé 2010; Oudinot Rosé Champagne NV
12 February 2012 12:00 AM
Terry Kirby selects the best Valentine's bottles
Paul A Young: 'Whenever you're baking anything, add a pinch of sea salt'
12 February 2012 12:00 AM
My earliest food memory...Going to my great-grandfather's house after school on a Monday evening, when my grandma would come over and cook stew and big Yorkshire puddings. There was a blazing coal-fired range in the kitchen, and the oven at the side was the only way of cooking. That heat from the range was different to the kind you get from gas or electric; I don't think any of us will get to taste food like that again.
Choc tactics: Bill Granger's Valentine's recipes for chocoholics
12 February 2012 12:00 AM
Should it be white, milk or plain? Can you make a melt-in-the-mouth pudding without using any?
Age of steam: Mark Hix invests in a pressure cooker
11 February 2012 12:00 AM
It can save precious time in the kitchen and is the perfect piece of kit for conjuring up warming soups and stews.
Anthony Rose: 'Vini Italiani is London's first specialist Italian wine merchant'
11 February 2012 12:00 AM
I was intrigued by the announcement last month that London's first specialist Italian wine merchant had just opened, with the biggest selection of Italian wines in the country. I could hardly believe it was London's first. Then I realised that even independents with great Italian selections like Lea & Sandeman and Philglas & Swiggot by no means focus exclusively on Italy.
The 50 Best cheap eats
10 February 2012 09:00 PM
From Michelin-starred tasting menus for less than you’d expect to hearty pies and doorstop sandwiches for a fiver, Sophie Morris has top spots for breakfast, lunch and dinner
My Life In Food: Eddie Hart
10 February 2012 12:00 AM
After going into partnership with his brother Sam, Eddie opened Spanish restaurants Fino and Barrafina. In 2008 they took over Quo Vadis in Soho, refurbishing it at the end of last year and re-opening with Jeremy Lee as head chef.
Eat it, don't tweet it: Do table manners still matter?
10 February 2012 12:00 AM
In the technological age, modern dining etiquette is about so much more than just keeping your elbows off the table.
On The Menu: Snowballs; Sarah's Honey; Glorious soups; Naga chilli vodka; tomato sauce
10 February 2012 12:00 AM
This week I've been drinking...Snowballs
The growth industry: Veg boxes have gone from a niche product for worthies to a foodies' essential
10 February 2012 12:00 AM
What is it about veg boxes that they are positively prospering in the recession while supermarket sales of organic greengroceries have plunged? Is it loyalty to an ethical supplier, a determination to maintain green credentials as the planet heats relentlessly, or merely the surprise of not knowing whether a stick of black salsify or a handsome pale blue squash will turn up among the carrots, swedes and spuds to help brighten a winter supper?
Sweet on sour: Vinegar adds an intriguing acid twist to everything from roasts to cocktails
10 February 2012 12:00 AM
Vinegar is hardly the most alluring ingredient in the kitchen cupboard. In terms of glamour, vinegar is on par with things like corned beef and custard. It carries with it connotations of grandmothers and rationing; household cleaning, even. However, in some quarters, vinegar has been quietly having a bit of a makeover. Not only is it steadily overtaking olive oil as the foodies' new favourite, something for them to obsess over and spend increasingly frightening sums on, there are also ever expanding new varieties. You just need to take a peek at the selection on offer in supermarkets to understand vinegar's new culinary status: balsamic, apple, red wine, white wine, rice, sherry, malt, onion, Asian, the list goes on.
Kenya's coffee wars
09 February 2012 12:00 AM
The boom in high-grade beans should be bringing rural Africa riches. Instead, it is fuelling a lethal crimewave
The way we eat now: Victorian puddings return
05 February 2012 12:00 AM
Hard times have led to a surge in sales of traditional desserts such as spotted dick and Bakewell tart. Genevieve Roberts reports
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