If you spend any time on the internet then you probably know about or have used the livestreaming platform Twitch. That doesn’t hold true of everyone, though, as popular TV chef Gordon Ramsay had no idea what Twitch is, if his comments on a recent epis…
Out with the meat, in with the plants as world’s top chefs offer vegan menus
From London to San Francisco, haute cuisine is joining the food revolution. Michelin-starred chefs explain they’re going meat-freeAlexis Gauthier used to sell 20kg of foie gras a week. Now the chef, whose London-based restaurant became entirely vegan i…
Noma wins world’s best restaurant as Denmark claims top two spots
Chef René Redzepi, famed for foraging techniques, claims first place for Copenhagen eateryCopenhagen has confirmed its reputation as the global dining destination of the moment after its top eateries finished first and second in the 2021 World’s 50 Bes…
How to make your Sunday roast go further | Kitchen aide
How your weekend lunch can make weeknight cooking both easy and delicious• Got a culinary dilemma? Email feast@theguardian.comWhat are the best Sunday lunch leftovers for weekday meals?Alison, GuildfordAh, a centrepiece-worthy Sunday lunch that can be …
Which are the best vinegars to improve my cooking? | Kitchen aide
A slug from one of those bottles lurking in the back of the cupboard could be all you need to make your dinner burst with flavour• Got a culinary dilemma? Email feast@theguardian.comI have several varieties of vinegar in my cupboard, but apart from sal…
Claudia Roden: ‘What do I want from life now? Having people around my table’
The food writer discusses her new book, Med, while Yotam Ottolenghi, José Pizarro and Sam Clark pick their favourite dishesClaudia Roden wasn’t sure that anyone would be interested in her writing another cookbook. “I kept telling my agent, ‘Nobody will…
CookUnity whips up nationwide expansion following $47M round
CookUnity combines the ready-to-eat meal category with a chef-focused business model that provides restaurant-quality meals at home.
Beyond the sarnie: no-cook packed lunches to beat back-to-work blues | Kitchen aide
Noodles, tortillas and curry doughnuts are among the many ideas you could try• Got a culinary dilemma? Email feast@theguardian.comIf my office fridge, microwave and kettle are out of bounds thanks to Covid, what can I look to for a tasty packed lunch? …
From Italy to an Oxford library: a new home for Antonio Carluccio’s secrets
Vast collection of notes and recipes by the chef who taught Britain to love Italian food goes on display at BrookesThere was a time when buying “fresh pasta” simply meant picking up a pack of dry spaghetti rather than a tin from the shelf.Just a few de…
The Guardian view on chefs: underpaid, overworked and in demand | Editorial
An acute shortage of staff offers an incentive to improve a stressful working cultureWhite Heat, by Marco Pierre White, is one of the most influential recipe books of the past 30 years. Published in 1990, its edgy black and white photography popularise…