The rise of macaron mania

Have you noticed that you can’t move for macarons? Those little almond cakes are everywhere. Once ignored in favour of…

Don’t put jelly in my trifle — I may throw a wobbly

My recipe harks back to the one by Hannah Glasse in 1747

Have a very Happy Excessmas

Eat, drink and be merry just to spite the health puritans

The Pumpkin Spice Latte is an insult to a noble fruit

Starbucks’ seasonal special is a Halloween horror

A virtual trip to Sicily with Antonio Carluccio

The great Italian chef has the final word on the spag bol furore

Jam: a beautifully preserved history

Joan of Arc, Nostradamus and Louis XIV were all partial to jam

How to bake creme brûlée cupcakes

Making cupcakes sophisticated involves light sponge and lashings of silky custard

2015 is the only vintage wine-lovers need to remember

If your mind goes blank when picking out a bottle, just go for one very good year

5 of Britain’s new Michelin-starred restaurants

The Ritz, Wild Rabbit and Veeraswamy have all been awarded a coveted star in the Michelin Guide 2017

The French don’t need British jam

The art of jam making is known to every European culture

Stay-at-home drinkers should get out and support their local gastropub

We needed gastropubs to improve the pub-going experience. Now, they need us.

Why can’t Australians cope with a British Empire-themed restaurant?

The British Colonial Co. faced a backlash when it announced it was taking its inspiration from ‘the stylish days’ of the British Empire

How to cook a rabbit, the ethical way

In an exclusive series for Spectator Life, Louise Gray shares recipes learnt during her year only eating animals she killed herself

Honey: the nectar of gods and posh hippies

Honey has been prized throughout history and its sweet appeal shows no sign of abating

The immersive theatre show that put me off my dinner

An ‘Allo ‘Allo-style dining experience comes with big clichés and tiny portions

When healthy eating was a packet of salt-and-vinegar crisps. Golden Wonder, not Walkers

I always smuggle a couple of subversive Digestive biscuits into my daughter’s school lunch box

Mussel memories: How to cook perfect moules marinière

Knocking up a steaming bowl of moules is quick, easy and guaranteed to conjure the holiday spirit at home

How gruel became cool

Nowadays it’s health-crazed hipsters rather than penniless orphans who are asking for more

My DIY dinner at the Ikea restaurant

The Swedish flatpack furniture giant has opened a London eatery

Shetland is the place for perfect fish and chips

The chefs at Frankie’s take fish and chips seriously. And it shows

What will Brexit mean for British food?

The EU has transformed the way we buy, cook, eat and think about food.

ARCHIVIO CAMERAPHOTO EPOCHE/GETTY IMAGES

Even hungry migrants won’t eat the food in Italy

Frozen fish, insipid sauces, dry bread and cheapskate pizza

For the ultimate posh picnic, the sky’s the limit

Silver napkin rings £350, basket with bike attached £33,659… or come back down to earth with classy tin plates for £5.95

Will these new apps be an Uber for eating?

EatAbout and Dish Next Door connect chefs and amateur cooks to hungry diners, cutting out the restaurant trade entirely