No guts, no glory
Offal is the subject of a food revival, but will nose-to-tail dining gain favour in spite of our squeamishness and love of prime cuts?
Insects on trend?
A recent BBC4 documentary has highlighted Asia's love of eating insects. But will the dish of grub and bugs ever translate?
Digest bites: Fishy business
Fish is the latest foodstuff to be mislabelled, and is yet another cost-cutting exercise at the expense of consumers.
Q&A: Fergus Henderson
"Life without wine would be too sad to contemplate. Oysters without white wine, cheese and no red
A beginner’s guide to offal
Butcher Charlotte Harbottle runs through her choice bits and pieces of offal, whether you're dipping your toe in the water or feeling adventurous.