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Fizz on the rocks: Pimping a classic dri...

The 10 best flasks

10 best sparkling wines

The sky's the limit: How Gate Gourmet is...

From the wurst to the best: A cutting-ed...

The last supper: El Bulli closes its doo...

Wine: Something for the weekend

Back on the menu: Mark Hix gets creative...

Wines of the week: Château de Segure Fit...

Pierre Gagnaire: 'For me, nothing evokes...

Cour blimey: Skye Gyngell cooks with cou...

A taste for adventure: What to eat in th...

Serious about sausages: The hotdog gets ...

Wine: Something for the weekend

Claws celebre: Mark Hix praises tasty, v...

The 50 best farm shops

The Hairy Bikers: 'We once ate goat peni...

Wines of the Week: La Vicalanda Reserva ...

Better off red: Skye Gyngell's favourite...

The fungi you need to know: How to pick ...

Catch of the day: Fresh ways to enjoy Br...

Save your pennies: Top chefs reveal how ...

Game On: Mark Hix celebrates the month o...

Wine: Something for the weekend

The 50 best gastro pubs

On Cloud nine: Skye Gyngell recreates th...

Wines of the week: Tribaut Brut Cuvée de...

Mary Berry: 'I freeze leftover wine so I...

The 10 best cookies

Let's really do brunch: It's time to get...

Comté - A grand fromage

The 10 best steamers

Wine: Something for the weekend

Dressed to thrill: Mark Hix celebrates l...

Molly Birnbaum: 'I didn't realise until ...

Wines of the week: Château Léoube Rosé 2...

Turbot charged: Skye Gyngell has created...

Fasting and football. How do top-flight ...

Britain's caffeine boom: Why can't we wa...

The 10 best picnics

Welsh wonder: It's time to reconsider t...

A little of what you fancy: Can losing w...

What a catch: Mark Hix cooks with macker...

Joy on a plate: Bill Granger is back fro...

10 best English cheeses

Think outside the box: Top cooks reveal ...

Game for anything: Chefs are finding won...

Don't look back in hunger: Musicians rev...

The 10 best rice and slow cookers

Wild thing: Mark Hix's delicious mushroo...

Grill power: Bill Granger's barbecue rec...

10 best breakfast cereals

Wolfgang Puck: Straight out of Hollywood

Eat up! Recipes to get your kids on boar...

My secret life: Niamh Shields, Food blog...

My childhood on a plate

Dying for a burger? Why are trans fats s...

'Disaster struck. When I finally clocked...

Little chefs: the new gastro generation

What to drink with...mushrooms

Churn, churn, churn: Bill Granger's ice-...

Kitchen confidential: Arnold Wesker

10 best oven pizzas

Unbeatable: The art of making a perfect ...

Art à la carte: Quaglino's is set t...

The 10 best decanters

Wine: Something for the weekend?

Hot stuff: Mark Hix celebrates the spicy...

Pour your heart out! Taste, ritual, styl...

Jane Asher: 'In times of distress there'...

Wines of the week: La Deveze Cotes Du Ro...

Big softies: Bill Granger cooks with sum...

The 10 best woks

Cookery holidays: Don't forget your wood...

Kosher cuisine: Beyond the bagel

The silent war on salt

Melt away: From artisan British blue to ...

British Cheese Week: Causing a stink in ...

Young blades: The next generation of kit...

Portfolio: Carl Kleiner

Autumn harvest

The autumn wine list

How we met: Sam Bompas & Harry Parr

Thomas Keller: The Laundry man cometh

The joy of art à la carte

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String theory: Bill Granger takes a simple approach to Asian noodle soups

2011-11-20 00:00:01.0

To me, a bowl of noodle soup is always a meal on the run and is invariably inspired by the myriad varieties found in Asia. I dragged my poor children to stand-up udon bars when two of them were still in buggies, which they still talk about, and pho was my lunch of choice for years in Sydney from a particularly curious second-floor food court. I love the way you can be in and out of a ramen or laksa bar in 20 minutes.

Simple pleasures: 'I hate it when people tart food up in a way that is very fake', says Myhrvold

Nathan Myhrvold: 'I'd rather have a hot dog done well than something pretentious'

2011-11-20 00:00:01.0

My earliest food memory... Cooking Thanksgiving dinner in Seattle when I was nine years old. I might have helped my mother make cookies before, but that was the first time I discovered you could actually cook whole [meals] and there were books that would tell you how to do it. I did the whole thing myself – the turkey, the stuffing, the potatoes, the cranberry sauce... The reaction to it was reasonably positive, though by my standards now, it wasn't very good.

Magnificently intense: Domaine des Garennes Minervois La Livinière 2008

Wines of the week: Domaine des Garennes Minervois La Livinière 2008; Las Mulas Sauvignon Blanc 2011; Freixenet Elyssia Gran Cuvée Cava Brut

2011-11-20 00:00:01.0

Terry Kirby selects the best bottles to buy

Bourdain says: 'At night I dream of Dick Cheney – in a
nappy – being waterboarded'

My Secret Life: Anthony Bourdain, chef and writer, 55

2011-11-19 00:00:01.0

My parents were... middle class, aspirational, Mad Men-era Democrats who wanted the best for me. They were unusually adventurous about food.

Keeping it simple: Simon Hopkinson tucks into his Caesar salad

Chefs’ classics: Britain’s top cooks and restaurateurs reveal their brilliant new versions of comfort dishes

2011-11-19 00:00:01.0

Think you can make the tastiest shepherd's pie? Nailed the perfect spaghetti carbonara?

Hitting the zeitgeist: Jason Atherton's critically lauded Pollen Street Social features flexible menus, a buzzy cocktail lounge and drinks spewing dry ice

Have we had our fill of fine dining?

2011-11-19 00:00:01.0

Fuss and formality is finished, argues the restaurant critic Marina O'Loughlin

ABEL & COLE ORGANIC LUXURY CHRISTMAS PUDDING

<p>14/20</p>

<p>From the porcelain bowl plopped a 'rather splendid' pudding with a 'nice matt surface' in mid-tan brown. The tasting panel liked its 'firm texture' with 'plenty of fruit and nuts' and the pleasingly 'restrained sweetness'. 'It stays together and you can really taste the fruit.' Unfortunately, it was 'not very spicy' though the label lists mixed spice, cinnamon and nutmeg. The replacement of beef suet by palm oil (somewhere between 4-7 per cent) in this 'traditional pudding' makes it 'suitable for vegetarians'. £15.99 (600g)</p>

The pud, the bad and the ugly: 15 Christmas puddings are put to the taste test

2011-11-19 00:00:01.0

It completes the Yuletide blow-out. But with so many Christmas puddings to choose from, Christopher Hirst sorts the stupendous from the stodge

Great Scotch! Manchester's take on the Scotch egg has become a snack sensation

2011-11-19 00:00:01.0

What do you get if you cross black pudding, sausage meat and secret seasoning with a humble pickled egg? Only the finest new export from Manchester...

Best restaurants of 2011: John Walsh picks this year's most memorable dining destinations

2011-11-19 00:00:01.0

Searching for the finest 16oz steak – or, perhaps, the biggest mirror in Essex? Look no further...

Speedy delivery: Feng Sushi specialises in sustainably sourced fish

Meals on Wheels: Has top-quality home-delivery dining finally arrived?

2011-11-19 00:00:01.0

When I first visited New York in the early 1980s, I was fascinated by the signs taped to the letter boxes of most apartment buildings: 'no menus'. What brave new world was this, where not only did restaurants deliver to your door, but they did so with such persistence that you had to post deterring notices? It seemed an exotic dream, to be filed alongside such other New York legends as giant cockroaches, or crocodiles that lurked in the sewage system.

BEST PARTY RED UNDER £10

<p>2007 Torre del Falco Nero di Troia, Puglia, Italy</p>

<p>This distinctively bright and spicy rosso made from Puglia's Nero di Troia grape shows a sweetly juicy dark berry fruit quality with a sinewy feel and vivid freshness. £4.99, down from £7.99, until 6 December, Waitrose</p>

Vintage chic: The best Christmas wines

2011-11-19 00:00:01.0

Get prepared for the festive season with Anthony Rose's guide to the essential red and white wines...

Garrett Oliver: ‘Beer now is a 20-way street’

2011-11-18 14:44:29.0

Today’s Independent carries a profile of Garrett Oliver, but the limitations of print meant there was plenty of interesting stuff that got left out – so here it is...

Taste maker: New Yorker Garrett Oliver, who is a world expert on beer, a craft brewer and now editor of a definitive beer guide

Good brews bible: The Oxford Companion to Beer encourages people to take ales more seriously

2011-11-18 00:00:01.0

Contrary to stereotypes, its editor is black, clean-cut – and American.

Food news & reviews: Macarons; truffle oil; moose steaks; Betty's Tea Rooms; Christmas-flavoured treats

2011-11-18 00:00:01.0

This week I've been eating... macarons

Offal is back in vogue but should we tuck in to intestines, spleen and testicles?

2011-11-18 00:00:01.0

Every Christmas Day, when I was young, I knew where to find my father at around 10pm, briefly abandoning the Morecambe and Wise Christmas Show or It's a Wonderful Life on television. He'd be in the kitchen, devouring a plate of repellent-looking grey meat. They were the turkey giblets my mother had cooked earlier, using the stewed liquid to enhance the gravy at lunch. She'd have set them aside – and my father would wolf them as a late-night snack. "Ah, lovely," he would murmur, cutting into the atrocious neck, "Try a bit of gizzard?"