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Wine: Something for the weekend

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Scrambled egg and smoked salmon crumpets

Toast of the town: Mark Hix's crumpets with a twist

2011-11-12 00:00:01.0

Elevate these toasted treats to an altogether higher level with a variety of luxury toppings.

Wine: Something for the weekend

2011-11-12 00:00:01.0

Anthony Rose: 'One classified Bordeaux château now sells two-thirds of all its produce to China'

2011-11-12 00:00:01.0

Bordeaux, Burgundy, Beaujolais. My first editor assumed, and so therefore did I, that this was the holy trinity of Bs at whose altar the Indy wine reader would sip and worship. And so it was until the New World cocked a snook at the French, using the same grapes but undercutting them on price. It worked as a boot up the derrière and while the three French Bs are now required to take their place alongside cabernet sauvignon and pinot noir (less so gamay) from the unlikeliest nooks and crannies, remembrance of things past has rekindled a new love-in with today's Bordeaux.

Birth of the beer sommelier

2011-11-11 10:31:07.0

It’s a dispiriting experience familiar to anyone who has ever asked for beer in one of London’s many high-end restaurants.

The 10 best French cheeses

2011-11-11 00:00:01.0

1. Roi de Trefle Camembert

Jennifer Reese: 'I was truly shocked how easy it was to make cheese'

The DIY food guide: Which foods are tastier and cheaper made at home and which should we buy?

2011-11-11 00:00:01.0

One cook decided to settle the question for good - with surprising results.

Ed Wilson: 'The best way to ruin a steak pie is to put kidneys in it'

I'm not eating that!: Chefs reveal their pet hates

2011-11-11 00:00:01.0

There are certain foods that even top chefs refuse to have on their plates, from coriander to ketchup, cauliflower and kidneys.

Wagyu beef: Legend holds that the Japanese meat is massaged by farmers and fed beer in its native land

On The Menu: Food news & reviews

2011-11-11 00:00:01.0

This week I've been eating... wagyu beef

Mutton dressed as... Sunday lunch

2011-11-11 00:00:01.0

The most British of meats is back on our tables. Forget your prejudices: cooked long and slow, it's a deliciously tender treat, says Samuel Muston

Barbara Ross: 'I'm tasting savouryfood all day, so at home I crave sweet'

My Life In Food: Barbara Ross, product developer, Marks & Spencer

2011-11-11 00:00:01.0

I'm tasting savoury food all day, so at home I crave sweet'

Will Dean's Ideas Factory: A creative way to start the day – with free coffee

2011-11-10 00:00:01.0

Last week I headed to the fourth London Creative Morning, which was the latest in a global network of monthly talks. The best way to describe it is a mini TED Talk, with free coffee and pastries.

Being Modern: Energy drinks

2011-11-06 00:00:01.0

They carry slogans such as "Unleash the beast", "Bigger, better, faster, stronger", "No half measures" and "Have you got what it takes?" They have names such as Mad Dog, Relentless, AMP and Monster. No extreme-sport event or edgy rock festival is complete without their sponsorship and, according to a recent report by Mintel, almost three-quarters of 16- to 24-year-olds rely on them to keep them going. Currently, the energy-drinks market is worth more than £1bn in the UK alone.

It ain't half hot mum: Bill Granger reveals his secret ingredient

2011-11-06 00:00:01.0

Every cook has a secret ingredient; a foolproof way to perk up any dish. For my mother, says Bill Granger, there were endless surprising uses for curry powder...