Anna Hedworth’s cooking is extraordinary, and entirely her own
Go on — make your own pastry
Notes from an embassy tasting of ‘anything but Malbec’
Italians want espresso, Americans want ice, Brits want authenticity
But navigating the booking system, that’s another story entirely
Plus, how restaurant chefs make polenta taste that good
A new cohort has built expertise abroad — and now they’re coming home
Nothing sets teeth on edge like the sound of a knife on artisanal tableware
Sometimes the key to client-chef tranquility is to barely set foot in their home
Ida’s ragù Genovese is a lesson in kitchen alchemy
For most food brands, marketing is now more likely to focus on experiences than headlines
A Californian baker quickly realises that the UK offers a lot more than spotted dick
French spirits group hit by slump in Chinese demand for cognac following anti-dumping measures
Post-work watering holes where you can actually hear yourself think (and yes, they do exist)
Modern dining in a world of tiny appetites
Where to find nourishment for both body and mind in the Victorian capital
FTSE 100 spirits giant faces a flagging share price and falling demand for alcohol
HTSI writers pick the best food, fashion, auctions, exhibitions and adventures for the month ahead
The north London bar from the creators of Goodbye Horses pairs wine and ice-cream
Meet the new wave of bartenders shaking things up in the Magic City
The mid-century kitsch fest is back — but this time mainly shorn of its more problematic aspects
From couch to 4Ks – have you climbed the peaks of fermentation?
A trio of culinary stars are making their mark on a traditionally male-dominated restaurant scene
From the UK’s cosiest pubs to this year’s hottest cocktail trends
FT writers and editors pick their favourite spots for a pint by the fire
The writer, cook and Chinese-food champion gets ready to greet the Year of the Snake. Plus, FT correspondents reveal how their cities will mark the occasion
Forget the Spicy Margarita – here’s what the mixologists will be ordering at the bar
The latest toast toppings are totally haute
Young people in the UK capital are increasingly ditching the dating apps for a more sophisticated scene
Four creatives share their favourite outfits, meals and customs for a prosperous year ahead
Portuguese whites, Greek reds, Chinese pet nats and many more wines to watch
Europeans have come and gone from China’s most populous city, but their food has gone local
Starting in Kenya, a new company is offering a series of far-flung foodie adventures
Meet the fine-dining outfit trying to make the ultimate frozen meal
Fast food is tending gently towards the miserable
Master Wei’s cult recipe is the perfect January cooking project
Cha chaan tengs — frenetic, no-frills eateries where bankers share tables with builders — bring together local dishes and western imports in a uniquely delicious mix
