A raw deal in a vegan paradise

At Notting Hill’s Nama the food comes clean, crisp and barely cooked

Life’s still too short to drink bad wine

Jonathan Ray on how he updated and expanded Simon Hoggart’s classic guide for wine connoisseurs

How to make smoky pumpkin and bacon soup

A reviving and delicious recipe, just in time for Halloween

Mezcal: The Day of the Dead’s most potent spirit

Leave tequila on the shelf and give Mexico’s other fiery booze a try

The Pumpkin Spice Latte is an insult to a noble fruit

Starbucks’ seasonal special is a Halloween horror

Can corn flakes kill the sex drive?

Imagine if there was a cereal that could stop you masturbating

A virtual trip to Sicily with Antonio Carluccio

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

Five places to watch the US election in London

Bars and restaurants across the capital are staying up all night as America chooses Clinton or Trump

How to make cheat’s risotto

A recipe to follow when the thought of doing anything other than opening and closing the oven door is overwhelming

Jam: a beautifully preserved history

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

The secret to making perfect pizza at home

Forget dialling for a takeaway, here are six tips for making flawless pizza

How to bake creme brûlée cupcakes

Making cupcakes sophisticated involves light sponge and lashings of silky custard

We’ll never stop screaming for ice cream

From frozen flowers to breast milk, ice cream has a rich and surprising history

On the hunt for good food in Guernsey

The Guernsey International Food Festival aims to put the Channel Island on the culinary map

There’s more to California wine than Napa

Wines from the Santa Ynez Valley are more than worthy of our attention

How to bake perfect spelt bread

A recipe for bread that’s doesn’t require skill, implements or fancy ingredients

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

Good spirits: A guide to London Cocktail Week

London Cocktail Week is bringing an array of wild and wonderful booze to the capital

How to bake a messy but magical plum cake

Home baking is about cosiness, not perfection

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