Food + Drink

Gelato is not just another name for ice cream: the real stuff is lower in fat and tastes and behaves rather differently

It’s easy to fiddle around with the recipe of this Spanish “salad soup”, but what really matters is the quality of the raw ingredients

The only chef to run two three-star Michelin restaurants in France moonlights as the publisher of an influential food magazine, YAM. Here, he shoots around the world to revisit his favourite haunts

The global success of Nando’s is built on the flavour imparted by a small red chilli. Josie Delap explains how the world fell in love with peri-peri

Why people are setting aside tequila for a spirit with deeper Mexican roots

The rise in teetotalism creates an opportunity for innovative drinks companies

Venture beyond its stellar kebabs to sample the full spectrum of Turkish cuisine

We can all recognise sweet, salty, sour and bitter food – but, until recently, the concept of umami was hard to digest. Sybil Kapoor explains

A traditional Japanese spirit is making a comeback

The ingredients of France’s greatest composite dish have long been disputed