Restaurant critics routinely award points for "ambience," which can mean anything from parquet flooring to the number of yummy mummies in the room. Human chatter almost always makes for good ambience, an index of conviviality the patron has somehow contrived. But when does restaurant buzz become unacceptable noise?

The recent bout of rainy weather, combined with the lure of the Euro 2012 soccer championships on television, helped lift profits at Domino's Pizza.

Predicting a No 1 song used to be a mug's game. But today a team of data experts and computer geeks will generate a scientific model which promises to help EMI's star acts craft the perfect hit.

If you've got friends coming round, don't order out for food, says Bill Granger: instead, throw a pizza party – and then allow everyone to let rip

Euro 2012 has seen a return to old values after years of chronic failure

Bottura is possibly the most influential figure in the new generation of Italian chefs. His avant-garde approach has seen his Modena restaurant, Osteria Francescana, win three Michelin stars and come 5th in the World's 50 Best Restaurants list. He sits on the board of Ferran Adrià's Basque Culinary Centre.

It's back! Hot off the stone, our occasional look at crimes against pizza.

There's a rash of abominable dishes being served up in the name of pizza. But, asks Will Dean, whoever thought it needed reinventing anyway?

Today

Bleary-eyed viewers tuning in to BBC Breakfast this morning might not have noticed much difference in the set or in the line-up of presenters (Bill Turnbull is still on the sofa). But, nonetheless, today represents a change for the programme, as it will now be broadcast from the BBC's shiny studios at MediaCityUK in Salford, Manchester.

Take a cow. Chop it into pieces. Sell the immediately edible bits to supermarkets, ship its hide to a handbag factory, and send leftover bones and internal organs to some sort of rendering plant.