This week I've been eating... A juicy lucy
You don't become the world's richest chef without spotting an opportunity
‘Food is the best way to discover a place’
Two London entrepreneurs have restored a riad as a base to explore this imperial Morrocan city. Sarah Gilbert soaks it up
It's back! Hot off the stone, our occasional look at crimes against pizza.
This week I've been eating...Yum buns
We reported last week on the rise of the Pizza à la Bastard, or egregious violations of the dish by food technologists armed with toppings and techniques as removed as the Moon from its Neapolitan origins.
Richard Johnson has been travelling round Britain, meeting the people turning street food into a gourmet experience – and asking them their favourite recipes
The Saturday Column
Whether adding zing to a hotdog, glazing a ham or mixed into a salad dressing, a spicy condiment is a key tool in any cook's store cupboard.
Hungry for something new? Austin has long been the most progressive city in the Lone Star State. Now even its street food has gone gourmet. John Lee tucks in
Hats off again to the University of the Blindingly Obvious for bringing us the latest sums regarding single people. The new research was sponsored by the women's magazine Grazia and uSwitch, a company that aims to save customers money on its household accounts. Perhaps they are planning to give up on the whizzy bill-calculation software and the terribly informative articles about playsuits and celebrity bad hair days, and start offering online dating instead.
He came, he saw, he very nearly chundered. Joey "Jaws" Chestnut, a 26-year-old Californian with a famously-ferocious appetite, confirmed his standing as the world's greatest professional eater when he won America's most prestigious hot dog eating contest for the fourth consecutive time.
It's a truism in marketing that you sell the sizzle, not the steak. The sizzle-sellers have been hard at work building a story for Colony, the latest venture from star chef Atul Kochhar, of Benares fame. According to the pre-publicity, Colony's tapas-style menu would be inspired by Indian street food, specifically "the marinades, aromatic flavours and grilling methods" of the street traders of colonial Asia. Sounds great, doesn't it? But hang on – street food and the Raj? Isn't that two different stories we've got going on there? Surely only the most educated palette would be able to differentiate between colonial and post-Independence street food?