10 May, 2010
There are health dangers associated with acrylimide in baked, roasted and fried food, but luckily we have a huge range of food to choose from compared to our ancestors, writes Dave Wolland. 1 image
Submitted by: Dave Wolland | Categories: Food & Wine, Viewpoints, Rural Life
06 April, 2010
Meat glue, Xanthan and liquid nitrogen – they’re hardly ingredients that get tummies rumbling. But you’d be surprised how often they can be found in the fancy meals you order in New York restaurants – and how terrific they are making your food.
Submitted by: Kirsten Matthew | Categories: Food & Wine, Features
16 December, 2009
Gordon Ramsay’s right hand man, Josh Emett, dishes on working with the famously profane British chef, and creates the perfect salad.
Submitted by: Kirsten Matthew | Categories: Food & Wine
16 December, 2009
A-listers, art stars and supermodels have all clamoured for tables at the uber-chic Indochine over the past 25 years. Kirsten Matthew gets the inside word on what went down over the years at the quintessential New York restaurant
Submitted by: Kirsten Matthew | Categories: Food & Wine
16 December, 2009
The hottest place to dine in the Big Apple isn't a chi-chi restaurant or a posh boite - it's a private supper club. Kirsten Matthew investigates the plethora of insider-y nights out taking place all over New York.
Submitted by: Kirsten Matthew | Categories: Food & Wine