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On a recent whirlwind trip to Spain, Andrea shares vivid accounts of his culinary experiences. As he recounts his journey, the question...

A major change to UK food regulation is underway. It aims to remove specific labelling and strict oversight from a new generation of...

Matcha has moved from Japanese tradition to a ubiquitous global wellness staple. But what happens when intense popularity stretches this niche product too thin? When demand exceeds a supply, the quality breaks. So can the powder’s nutritional substance withstand the marketing feeding frenzy? The unique case for matcha is pragmatic and scientific—unlike steeped tea, you consume the entire shaded leaf. This key difference naturally concentrates the essential compounds. Expert

We all know the four basic tastes: sweet, salty, sour, and bitter. For centuries, these have been the pillars of our culinary understanding. But there’s a fifth, and deeper flavour that brings a sense of rich, savoury satisfaction. That taste is umami . Umami was first identified over a century ago by a Japanese chemist named Kikunae Ikeda. He discovered that the unique, savoury flavour he found in traditional kombu (kelp) broth was due to a compound called glutamate. He name

Forgetting the common misconceptions about vegan dining in Japan, we find a truly extraordinary food culture that has blossomed for centuries. Shojin ryori is a testament to the harmony between nature and human creativity. Shojin ryori is a food philosophy, a deeply spiritual practice that brings us closer to the ingredients themselves. Crafted from vegetables, beans, seaweed, and grains, this cuisine contains no animal products whatsoever. As a tradition of Zen Buddhist mon

Drawing inspiration from ancient Zen temples, Shojin ryori is the art of Japanese vegan cuisine. This culinary philosophy focuses on...

In Bread & War , journalist and food writer Felicity Spector travels through war-torn Ukraine, sharing meals and hearing the...

Long before superfoods were trending, our ancestors from the Fertile Crescent to ancient Egypt and the vibrant kitchens of the Maghreb knew something far more fundamental. Simple, humble pulses like lentils, chickpeas, beans, and peas sustained entire civilisations. Their journey from ancient ritual to a modern staple isn't a new story, but a timeless reconnection with what has always worked. There’s no trade-off on quality for convenience. Pulses are a testament to how simp

This book is a truly modern guide to cooking with pulses, highlighting their potential as a healthy, affordable, and sustainable protein...