How to use spent corn cobs as a flavouring for barbecued wings – recipe | Waste not
Spent corn cobs produce a subtle, sweet-flavoured smoke that’s ideal for barbecuing just about any meat, and without the need for any special equipment...
Mars brings Marathon name back in UK as nostalgia rises for retro sweets
Depending on your age and resistance to change, potentially it never went away, but 34 years after the shock Snickers rebrand the Marathon bar...
Ageing tastefully: the enduring appeal of old vine wines
“I call them ‘human wines’, not ‘natural wines’,” says renowned winemaker Salvo Foti as we stand in the remote Vigna Bosco, a half-hectare vineyard...
Cocktail of the week: Spin & Shake’s Take me back to London – recipe | The good mixer
This drink combines nostalgia and adventure, and marks the shift from summer to autumn with a delightful blend of palate-pleasing flavours. The vanilla vodka...
Benjamina Ebuehi’s recipe for blackberry and peanut butter tart | The sweet spot
I’ve got a similar recipe to this tart in my most recent cookbook. That version includes a rich peanut frangipane and is studded with...
How to make a classic French omelette – recipe | Felicity Cloake
It’s odd that in English we have only one word for a dish as multifarious as the omelette, which is used for everything from...