Matters of taste
There are benefits to organic food that the recent Food Standards Agency report missed. Plus, rediscovering the humble apple
Matters of taste
Some food bloggers want a code of ethics. But the proposals would put most British newspaper food writers out of business
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
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
I lost my savings in Iceland
I thought I was being clever saving £90. In fact, it nearly cost me £20,000
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
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
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
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
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
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