BIZARRE: 5 - You Need To See This

How to maximise the umami in mushrooms

Whether you sizzle, sweat, wet-fry or oven-cook, enhancing the savoury flavour of your mushrooms will depend on the variety, says our panel of fun guys

The Guardian - UK · Oct 6

Jose Pizarro’s recipe for poached pear and almond tart with PX caramel

This tart uses the richness of red vermut to bring together the sweet and the nutty for a flavour explosion

The Guardian - UK · Oct 6

Tired All Day? Try These 7 Indian Breakfasts

Breakfast isn’t something that should keep you hungry upuntilthetime of your lunch. If your breakfast is madeupofcarbohydrateswhile lacking protein contentand fiber, you arelikelytoreach out for snackspretty soon after breakfast. The good news isthat the problem can be easily solved using a few cheap Indian breakfast alternatives. Here are 7 simple…

MyLifeXP · Oct 6

Oat of this world: cooks descend on Scotland for ultimate porridge making contest

Technical mishaps and plenty of whisky as competitors from as far afield as US and Australia vie for Golden Spurtle

The Guardian - UK · Oct 4

How to make the perfect zuppa di cozze – recipe

A tomatoey, southern Italian alternative to moules marinière – but who makes the definitive version?

The Guardian - UK · Oct 4

Dutch woman crowned World Porridge Making Champion

An Australian man won the speciality porridge competition.

Evening Standard · Oct 3

How to Protect Tender Herbs From Sudden Frost

One chilly night can wipe out months of herb growth surprisingly quickly, especially when a warm fall suddenly turns cold. Basil is particularly vulnerable, but container-grown rosemary and other tender herbs may also need help when temperatures tumble. Fortunately, protecting herbs from frost doesn’t require an expensive greenhouse or a…

Frugal Gardening · Oct 3

How an Italian family’s 1900s pepper survived generations in America

A pepper can carry more history than its size suggests. For the Riccelli family, an Italian heirloom known as the ‘Ausilio Thin Skin Italian’ has remained tied to family cooking across several generations. The variety came to America with relatives whose roots were in Italy in the early 1900s, and…

The Times of India · Oct 3

‘A hefty umami punch’: the best (and worst) supermarket light soy sauce, tasted and rated

Which salty condiment nails that deep flavour profile, and which is saltier than the sea? Our resident taster tries 10 soy sauces straight from the bottle

The Guardian - UK · Oct 3

We’re over restaurant slop

From ghost kitchens to AI menus and PE slop, diners are hungry for food that feels like somebody meant it

Salon · Oct 3