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BBQs

Is your barbecue damaging the planet?

What’s the issue? Barbie fans take note: most of the charcoal sold in the UK is imported, and some comes from depleted tropical rainforests, which means our summer barbecues in the garden could be contributing to deforestation...

Veggie guests

Entertaining for vegetarians

Ross Dobson is an Australian food writer and stylist. He has worked at bills, Bill Granger’s acclaimed restaurant in Sydney, and writes for UK magazines and newspapers. Here are Ross’s top tips on cooking for vegetarians.

Caribbean essentials

Feeling hot, hot, hot?

Whatever the weather, cooking a Caribbean feast is guaranteed to bring sunshine – and heat – to your kitchen. Here are the essential ingredients you'll need that form the basis of many popular island dishes.

Herbs

How to keep picked herbs fresh

Debbie Major, wing woman to Rick Stein and regular delicious. food writer, explains how to keep herbs fresh. Plus we share some of our favourite herb recipes.

Noodles

All about noodles

Carb-packed noodles are versatile, quick and convenient. And cleverly, they take on a lot of the flavours they are cooked with. Read all about them here, and choose from our favourite noodle recipes.

Types of flour

How to buy flour

Do you know your barley from your buckwheat? Coralie Dorman helps you get a grip on the different types of flour, including gluten-free flour.

Sustainability

What you can do to help fish stocks

There are plenty more fish in the sea, you just need be a discerning customer and seek out the species that are in abundant supply. Here, we show you how to be a responsible food shopper, demystify fishing jargon and recommend five sustainable fish to try.

A taste of the exotic

In a nutshell: Food Safari

Interested in cooking exotic and wild animal meat but worried it’s unethical? Here are the facts, so you can make an informed choice.

Essentials

Ingredients used in chinese cookery

TV chef Ching-He Huang recommends that you keep these ingredients in your cupboards so you're prepared to rustle up an authentic Chinese dish in no time.

A Bee Story

Bees

You may have heard some alarming news about the decline of the honeybee. Here’s the (sweet and) lowdown.

Sandwiches!

Sandwich facts

Whether it is a down-to-earth BLT, a stuffed pitta, a huge American sub or a dainty cucumber creation, the humble sandwich is one snack we all enjoy. We take a look at its history and share sandwich recipes.

Freeze

Freezing meals

Looking for advice on how best to freeze meals? Check this out, plus there are some great recipes for dishes that are suitable to freeze.

Freezing soup

Frozen food

Chocolate

Three chocolate experiences

For some, chocolate is a snack. For others, it’s a way of life. If you fall into the latter category, enhance your life with these novel ways to indulge in the food of the gods.

Stone me

Stone fruits

From peaches and apricots to plums and cherries, seasonal stone fruits are given a silky, sophisticated edge when cooked, says Tom Norrington-Davies.

I should cocoa

A bit about chocolate

Titbits about chocolate that will give the advantage in a pub quiz (if nothing else), plus more chocolate recipes than you can shake a stick at.

Smokin'

Smoked fish

Smoked fish, sourced from good suppliers, is the perfect summer fare. It’s great in salads, and if the sun fails, nothing’s more comforting than fish pie – especially his granny’s time-honoured recipe, says Tom Norrington-Davies.

Small fish, big taste

Anchovies

Anchovies are small in size but big in taste, adding an intense flavour to dishes. Tom Norrington Davies ponders this salty fruit de la mer.

Sprinkle a bit of spice

Curry powder

Curry powder is a phenomenon that has spread to every corner of the globe – except India. Tom Norrington-Davies explains why he sometimes prefers it to freshly ground spices.

Flying?

Plane food

Ah, your trusty in-flight meal. Once the highlight of your trip (pre-1980s), these days – depending on which airline you use – what's on offer ranges from the sublime, to the ridiculous, to nothing at all. Danny Chapman, development chef for Superior Foods which supply major carriers, explains what ends up on your tray and why.

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