How humans became slaves to wheat

The story of one of the oldest crops in the world

Jonathan Meades has written a cookbook to savour

The Plagiarist in the Kitchen has no time for foodie pretentions

Five of the best rooftop bars in London

Where to go alfresco in the capital this summer

How to make perfect English muffins

Add a dollop of Marmite for a delicious twist on a classic recipe

How dare they ban our life-enhancing lunchtime drinks?

Lunch in these dull times is all about smashed avocado rather than just getting smashed

What to drink at Easter – if you gave up drinking for Lent

Staying off the booze during Lent is tougher than Dry January

An overhead close up shot of a roasted leg of lamb and vegetables garnished with rosemary twigs.

How to cook slow roast Easter lamb

The ultimate showstopper for Easter Sunday lunch

The best posh Easter eggs

10 gourmet chocolate eggs to get stuck into

a simnel cake

How to make Easter simnel cake

The traditional Easter fruit cake made simple

Close up on Two Glasses of Beer

I’m a shandy drinker, and proud of it

Adding lemonade to your pint of lager, or even bitter, is nothing to be ashamed of

General view of the contemporary New York eatery Eleven Madison Park in New york

The world’s 50 best restaurants revealed

Three London restaurants feature in the list

Did Cadbury turn Easter into an orgy of chocolate?

Chocolate is pretty much all the Resurrection of Christ means for lots of Brits

A pizza comes out of the oven at L'Antica Pizzeria da Michele in London

The best pizza in the world is in… Stoke Newington

L’Antica Da Michele brings a Neapolitan institution to London – and improves it

How to make perfect chocolate mousse

Every cook needs a foolproof pudding recipe

How to cook the perfect roast chicken

If treated properly, roast chicken is glorious: golden and impressive

My love affair with single malt whisky

It’s taken me by surprise, but this late-blooming passion is all-consuming

Beware the cult of ‘natural wine’

Many, if not most, of the reds taste like flawed cider or rotten sherry. Whites can be better but have no aftertaste

The British chefs conquering Paris

While traditional Parisian restaurants still stew in a century-old jus, young British chefs are showing the way ahead

Stage your very own Easter rising — bake hot cross buns

Ignore the tempting shop displays… these buns will come up plump and round

Bottles of champagne in an ice bucket

Treat mum to some top notch booze on Mother’s Day

Stock up on quality gin, prosecco and whisky to make Mothering Sunday special

rolls of cheddar flavoured irish soda bread

How to bake simple cheddar soda bread

A cheesy twist on the recipe for the classic Irish loaf

Collection of Irish whiskey in shot glasses

The best Irish whiskeys to craic open

Distilleries across the Emerald Isle are now producing whiskeys to truly savour

How to make a classic pork pie

A weekend project that will be well worth the effort

Give British veal a bash!

How to eat veal with a clear conscience

A connoisseur’s guide to pork pies

From pubs and supermarkets to flash restaurants, pork pies have gone gourmet