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An exclusive interview with Ferran Adrià, one of the world's best chefs, about the relationship between food and art as well as the taste of childhood.
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Cycling through the Vietnam’s steamy Mekong Delta, sweat drenching our backs, we ride under coconut palm canopies, we see men fighting rooster cocks in a clearing, acres of brilliant green rice paddies and women serenely balancing impossibly burdened bicycles.
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"Leftovers are where the biggest wastage happens."
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Too many restaurants fall down at the hurdle of food. The main thing they’re there to provide can sometimes be the worse thing about a place.
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What do you think are the five most important kitchen techniques a chef must learn?
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Sure, you could pile some roast chicken and mashed potatoes on a plate and call it dinner.
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We’re basking squarely in the age of the celebrity chef, so it’s no wonder that some of our favorite culinary personalities have found themselves becoming pop culture icons.
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Bourdain used the word “pathological” to describe his fixation with being on time. “I judge other people on it,” he admitted. “Today, you’re just late, but eventually you will betray me.”
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Despite huge changes in kitchen culture, fewer than a fifth of professional chefs in the UK are female, down on last year. Is its reputation for being a tough, male-dominated job still putting women off – or is that image unfair?
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Michelin-starred chef Dominique Crenn shares her thoughts on Tom Kerridge's recent remarks that women might not have what it takes to run a kitchen and thrive as a professional chef.