Do you need a machine to make decent ice-cream, or can it be done with just a plastic container, a fork and a freezer? Our kitchen gurus have the scoop• Got a culinary dilemma? Email feast@theguardian.comWhat’s the secret to ice-cream? Can you ever get…
All the butter: how chefs are transforming the world’s greatest spread
Once neglected in favour of supposedly healthier products or mass-produced substitutes, butter is back, and better than ever, thanks to chefs who are adding bone marrow, chocolate and churning their ownIt sounded like another fad – like the cereal cafe…
Savour the flavour! Chefs on 20 terrific ways to tickle tired tastebuds
Lost your culinary spark after months of lockdown? From carrot-mel to celeriac sorbet, here are simple, surprising secrets to transform your home cookingSome of us have thrived in the kitchen in the past 18 months, finding it a creative sanctuary. For …