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Christopher Hirst pays tribute to one of Britain's most important chefs ...  read more »

Rout cakes have faded into obscurity, as podgy and forgettable as Joseph Sedley of "Vanity Fair", writes Jon Fasman ...  read more »

What restaurant could possibly follow a meal at the French Laundry? McDonald's, of course. Mark Vanhoenacker compares the two ...  read more »

As locavores look beyond shrink-wrapped supermarket meat, some are learning to wield knives of their own. Catherine Nixey reports from her first butchery lesson ...  read more »

Drinking wine is a serious business, according to Roger Scruton, an academic philosopher. Anthony Gottlieb reviews his book "I Drink Therefore I Am" ...  read more »

In a new series, Stove Notes, Simon Hopkinson goes beyond the received wisdom to give tips on well-loved dishes. First: risotto ...  read more »

In his visit to cod farms in coastal Maine, a contributor to The Economist slings fish food, dons a hairnet and minces garlic  ...  read more »

Small-scale pig farming is on the rise. Charles Nevin takes a course at Pig Paradise Farm and brings home the bacon ...  read more »

In these lean times, few have the capital to open a brick and mortar restaurant. Crafty chefs and entrepreneurs are turning trucks into kitchens and hitting the road in some American cities. Jessica Machado investigates ...  read more »

Tim Atkin visits La Tour d'Argent, a Paris institution. Though it has lost yet another a Michelin star, its wine list remains remarkable ...  read more »