When a chef takes umbrage against a restaurant critic, barring them from their establishment is the traditional response. But one London restaurateur has raised the stakes by eavesdropping on his tormentors' meals and tweeting their every mouthful.
Absolutely no one cared that the Thanksgiving turkey was growing colder by the moment, along with the garlic-and-herb potato gratin and the caramelized chestnuts and Brussels sprouts tossed in a velvety cider vinegar braise.
Chief executives of the UK’s pub, hotel, restaurant and leisure industry trade bodies have today hit back at huge hikes in business rates planned for next year in a letter to cabinet ministers Eric Pickles and Vince Cable.
Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).
The boom in demand for organically grown foods has led to a sharp rise in the relatively small number of organic farms. And for conventional farmers, there's a whole toolbox of approved chemicals waiting to help them transition to organic.
Analysis of more than 100 prehistoric cooking pots has cast doubt on the popular idea that Neolithic northern Europe made an abrupt transition from fishing, hunting and gathering to a more settled farming society.
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