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The Latest Breaking News on Recipes

‘Andy Warhol’s biggest dream come true’: how cans became aspirational

Snacks have had a makeover as brands aim to make them aspirational objects as appealing to look at as they are to partake. Plus, your wardrobe dilemmas sorted

The Guardian - UK

5 of the hottest new perfume launches for autumn/winter

These sensational scents are worth splashing out on, says Sam Wylie-Harris.

The Independent UK

You be the judge: should my wife stop storing baking trays in the oven?

Sinbad wants Rita to stop putting used baking trays in the oven when it’s still hot. When the acrid smoke has finally cleared, whose argument will you burn?

The Guardian - UK

From analysis to the latest developments in health,
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My kids don’t have sushi in their packed lunches – does it make me a bad mother?

Faced with the prospect of making basic packed lunches for school at the crack of dawn is hard enough without then hearing about other parents’ glorious creations for Instagram posts, says Charlotte Cripps

The Independent UK

McDonald's announces new menu for autumn, including long-awaited McNuggets meal

From the Philly Cheese Stack, to the McCrispy BBQ Smokehouse, there are plenty of newbies to choose from

Evening Standard

UK inflation: which goods and services have changed most in price?

From sugar to butter and transport to holidays, how the cost of everyday items varies

The Guardian - UK

Best hot chocolate makers for a warming cup of cocoa this winter

Toast the sweet side of the season

Evening Standard

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Pub grub: Three recipes from Tom Kerridge’s new cookbook

The Michelin-starred chef’s new cookbook tracks how British pub food has changed in the last 30 years. From chicken pot pies to date and banana pudding, Prudence Wade gets a culinary history lesson

The Independent UK

Canned cold brew: yay or nay?

"Producing ready-to-drink cold brew isn’t as simple as pouring the beverage into a can"

Salon

Alice Zaslavsky’s fungi fettuccine: yes, you can wash mushrooms!

Many things we’ve been taught about cooking mushrooms are wrong, says the cookbook author, who advocates the wet-fry technique for tastier results

The Guardian - AU

What’s the best apple to cook with?

It’s as much about texture as flavour, says our panel of experts – and, yes, you can cook eating apples

The Guardian - UK

Menu Planner: Pork chop potato bake casserole leaves your whole family satisfied

Thinking ahead to your next few meals? Here are some main dishes and sides to try.

Chicago Sun-Times

Australian olive oil taste test: $7 supermarket bottle is the best-value drop

Tristan Lutze has the good oil on the good (local) oils – from the drops made for dunking to the ones worth the splurge

The Guardian - AU

Bitter: The forgotten flavor should be part of cooking groove

Bitter flavors are an important part of our sense of taste, helping balance sweet, salty and sour notes prevalent in modern foods.

Chicago Sun-Times

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The Independent UK

Natasha Kravchuk from 'Natasha's Kitchen' shares her recipe for her mom's fluffy pancakes

Natasha Kravchuk, from the popular blog “Natasha’s Kitchen,” makes her mother's Ukrainian pancakes every Sunday

The Independent UK

Natasha from 'Natasha's Kitchen' makes waves in the food world with a simple approach to dishes

It started with a simple salad

Evening Standard

National Pie and Mash Week: The Steve Jones guide to London’s pie and mash shops

Former Sex Pistols guitarist Steve Jones is a massive pie and mash fan

Chicago Sun-Times

Mushroom bourguignon: A meatless stew sure to satisfy even carnivores

Not only are mushrooms notorious for their meaty consistency and heft, but they contain glutamate, an amino acid that provides savory, rich umami qualities to food.

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The Independent UK

Punchy aromatics brighten the saucy chicken braise of Nigerian red stew

When cooks in Nigeria want long-cooked flavor in minutes, they turn to obe ata (OH-bay AH-ta)

Chicago Sun-Times

Southwestern spice delivers bold flavors in these vegetarian tostadas

Kabocha squash takes the place of the usual proteins such as chicken, beef or fish, in these flavorful tostadas.

The Independent UK

Two seasonal stews to keep the chill off this autumn

Autumn is the time to shine for wild mushrooms and seasonal shellfish, says Hannah Twiggs. Here’s two ways to cook them from Brindisa

The Guardian - UK

Pasta parcel: Rachel Roddy’s recipe for seadas, or Sardinian cheese and honey parcels

Moreish and rustic cheese pillows, traditionally made for Sardinian shepherds and bearing a more than passing resemblance to pastry ravioli

The Independent UK

Farmers’ markets in autumn are a cornucopia of colour

From Russet red apples and wild mushrooms to gnarly squashes and fresh clams, this is Gurdeep Loyal’s guide to shopping at Borough Market this season

Mic

I tried Olipop’s new ginger ale flavor to see if it lived up to the hype

After trying many better-for-you soda alternatives with no luck, I was skeptical.

Salon

My favorite cheesy snack is dairy-free

I recently rediscovered a healthy snack inspired by a trip to the farmers market

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