This is an enthusiastic and fluent guide to the world of beer, with an understanding that what makes it such a joy is to do with how it makes us feel

Lisa Hilton tries indigestible mac ’n’ cheese at a venue that should have gone the way of the tzars

Hunting for the pot is now strictly a hobby, but you can fake it, says Felipe Fernández-Armesto

The row over sending great British bangers to Bangor illustrates a dismal lack of gastronomic culture

Patrick Galbraith on the complex ethics of butter substitutes

Processed Animal Protein feed — what could possibly go wrong?

Enjoying the silky and lean Italian Fassona beef in Turin and Kensington

There is a way to serve pasta and potatoes — with garlic

Christopher Pincher offers some simple rules to stick to for cocktail-drinking

Enduring pale, greasy salmon in the spiritual home of the trout pout