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Top sauce

Worcestershire sauce

Despite an inauspicious start, Worcestershire sauce conquered the world. Andrew Webb unearths its saucy secrets – but finds the recipe is still a mystery.

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.

Sustainability

What you can do to help fish stocks

There are plenty more fish in the sea, you just need be discerning and seek out species in abundant supply. Here's how to be a responsible food shopper, fishing jargon demystifyed, and five sustainable fish.

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.

Taste thesaurus

Perfect pairings?

Sharon Campbell veers away from the tried and tested and delves into some of the unusual combinations in The Flavour Thesaurus to cook up some dishes with a difference.

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.

Northern delights

A bit about Scandinavian food

It’s only in the last couple of years that Scandinavian food has risen in popularity, but now it is getting global acclaim – especially after Rene Redzepi’s Copenhagen restaurant Noma was named the best in the world.

Save the planet

Will eating less meat save the planet?

Global warming experts warn that livestock farming produces vast amounts of greenhouse gases, and they are urging us to cut down on meat to help stem global warming. But will it really help?

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.

Trifle

Put your hands together for trifle

For more than 400 years the versatile trifle has held its own on our festive dining tables, despite upstart competition. Andrew Webb ponders on the secret to its sweet success.

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.

Types of flour

How to buy flour

Do you know your barley from your buckwheat? Coralie Dorman explains the different types of flour, including gluten-free.

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.

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.

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.

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.

Mincemeat

A history of mincemeat

Fruity, spicy and boozy, mince pies herald Christmas, says food writer Andrew Webb. And their filling has a history that’s as rich as its taste.

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.

Mincing our words

Mince

Mince is cheap, versatile and very useful to have in your freezer. Find out more on how to make the most of mince, plus mince recipes we love.

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...

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.

MSG

In a nutshell: Monosodium glutamate

MSG: fabulous flavour enhancer or dirty drug? What's it all about? Find out here.

Bee good

Bees

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

GM: OK?

Genetically modified food

Still making the news after 50 years. Find out more about these controversial foods.

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.

Taste the difference