On the Plate

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Learn the tricks behind one of the most delicious desserts, it requires a perfect method, the right type of sugar and the correct amount of heat

Baked eggs (sometimes called shirred eggs) are a simple, hearty breakfast. This recipe, which appeared in our special Breakfast issue (October 2008), produces firm whites and velvety yolks.

The Arab world has given birth to many thinkers and many inventions - among them the three-course meal, alcohol and coffee.

Deep down you know it would be better to grind your own spices. So why aren't you?

BY 2050 wine drinkers could be stopping off at Ikea to buy the latest fine drop from Sweden.

If you're one of those people who has never tried a morel mushroom, we'd like to take a guess why. Just the look of them scares you.

If you’re reading this while eating breakfast and you happened to drop your toast on the floor, you might want to stop (eating, that is, not reading).

In a 16-year study, adults age 65 and older who ate fish regularly were observed to live longer and were less likely to die of cardiovascular disease.

Does reading "fold the egg whites into the batter" strike fear into your heart? So many recipes take it for granted that we know how to do this basic technique, but in reality, "folding" batter isn't exactly the easiest idea to grasp.

Maple syrup conjures images of old-fashioned rural New England, but the reality is changing with the help of technology.

The Grenada Chocolate Company is working with a buccaneering shipping company to steer a course round the rocky ethical issue of food miles.

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Fact: The European Union has banned 7 industrial food-related substances and practices that are still fine and dandy in the US.

"The Way of All Flesh," the cover story of this month's Harper's magazine, may be named after a well-regarded 1903 novel by Samuel Butler, but it includes more gory details than a typical zombie movie.

VANCOUVER, BRITISH COLUMBIA--(Marketwired - April 2, 2013) - The famous Périgord black truffle of Southern Europe (Tuber melanosporum), universally regarded as the ultimate luxury food, was harvested for the very first time in the Fraser Valley,...

Creme fraiche is the sophisticated French cousin of sour cream. Its texture is smoother and the flavor subtler, not quite so sour, but still a bit sharp.

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Although 007 chose Macallan over Martini in Skyfall, the eurozone economic crisis had a bigger influence on exports

Frederick Kaufman’s book Bet the Farm: How Food Stopped Being Food highlights the peculiar irony of our modern food system: While we produce more food than ever before, nearly one in seven people goes to bed hungry each night, and the hungriest...

James Ramsden: With all these tales of fishy labelling floating around, how can we tell the codliness or otherwise of our fish suppers?

New research suggests that some of the benefits of olive oil might be contained in its aroma.