After studying journalism and finding her feet in London, Laura's love of writing and food collided. Having written on food culture for the likes of the Guardian's Word of Mouth blog and Fire and Knives, Laura's a writer that cooks rather than vice versa. Leaving the recipe testing to the pros, she's taken the other, not so trodden path of food journalism – the result of which you now see here.

Has the knack for seasonal eating been overwritten by modern day methods?

The love of crispy food is surprisingly innate and is something we've been working on for millions of years.

It's what makes us human and puts us up there with top chefs and admired figures. So is it time we stop apologising about our fleeting food indulgences?

Four chefs share their theory on 'The Meez' – the most effective way to cook a dish, and the secret to a functional kitchen.

It was the best of times, it was the worst of times, as rationing brought both misery and creativity to wartime Britain's kitchens.

Isn't it time we replaced cheap marketing ploys with forward-thinking methods that aim to curb, not create, waste?

Home producing shows no sign of slowing down, and we're all the better for it.

How online petitioning is shaking high-profile companies to their core, pushing transparency and changing recipes.