Don’t be the bar no one asked for

A tour of the lost foods of the 19th century

The best bánh mì dish may be simpler (and cheaper) than you thought

Or why I was so upset that I ruined dinner last weekend

Just what are capers, and where do they come from?

Resilience is salty and soaked in bread

These are clues I want you to know about

The cultural background of flavour

The weird little meals that raised us

The unique fusion cuisine of this crumbling megacity.

Was my harsh judgment of this preserves wannabe misplaced?

From ₹50 lunches to milk Maggi, it’s never about the food; it’s about everything around them.

Failing at sourdough taught me about doing things the slow way

A nineties summer at a Yellowstone dining room

If that night is Porto’s São João festival, you will learn, and you will learn quickly

The Gulf states, in particular, have been caught misrepresenting shrimp as local when, in fact, it is imported and farm-raised

My toddler took one bite and requested “different graham crackers”

A story of exploration, spices, trade and Bacalhau

I’ve tried them all. Nothing beats the blue box.

Our recipes are real. The rest is just a filter

The curious case of Prague’s trdelník and what it says about food, culture and tourism

What “Teishoku” tells us about Japan and its capital

There’s no need for mysticism or marketing buzz. Just clarity and logic

And how it is intrinsically linked to the concept of home

Ruminating on Salvador Dali and the art of cooking

Or what I learned touring a sardine cannery last week

Turns out, all it took was ditching the spoon to find a little peace and a lot of turmeric

It’s never just about the chocolate

Why the cost of your daily cup says more about your country than your bank account

Interviewing Sampada, the hostess of Tirthan Valley’s “The Great Escape”