Magazine
Latest Issue

Matters of taste

There are benefits to organic food that the recent Food Standards Agency report missed. Plus, rediscovering the humble apple
Alex Renton  

Matters of taste

Some food bloggers want a code of ethics. But the proposals would put most British newspaper food writers out of business
Alex Renton  

Matters of taste

Prices are tumbling in Michelin-starred restaurants. Now's the time to grab a bargain lunch—even if it's just a turnip cooked in cider
Alex Renton  

Matters of taste

What will the credit crunch do for our eating habits? Sweep away some of the mega-chain restaurants; help us rediscover the joys of mince and cheap cuts; create a new new cuisine
Alex Renton  

Matters of taste

Can a goy make proper chicken soup? For a dish so steeped in legend, the recipe is amazingly simple. The big problem is finding the right kind of chicken
Alex Renton  

Matters of taste

The staple breakfast for the Vietnamese is noodle soup, or pho. But it's made from rice flour, and the recent price hikes are hitting the poor. Plus, Hanoi's fusion food hero
Alex Renton  

Matters of taste

Finding out whether the fish in restaurants is "sustainable" is harder than you'd think. Plus, it's a good time to start foraging—I found wild garlic, and cooked up a storm
Alex Renton  

Matters of taste

Does the "latitudinal theory" of culinary development explain why complex cuisine never really took off in sub-Saharan Africa? Plus, two new London restaurants to watch
Alex Renton  

Hopeless in Gaza

Today, despite Hamas's offers of ceasefire, no Israeli politician wants to talk—and so the people of Gaza continue to suffer
Alex Renton  

Matters of taste

The cold hand of regulation is destroying the traditional winter pig slaughter across Europe. Still, at a Slow Food event in Edinburgh, I get to see a pig being dismembered
Alex Renton