In praise of guilty pleasures
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?
2014: A baking odyssey
Some of last year's food mashups left a bad taste in Charlie Penn's mouth. Is there more to expect in 2014?
Q&A: Kooky Bakes
"The idea of taking a flaky croissant dough and frying and filling it like a doughnut sounded sublime."
Art and confectionary were early passions for Caitlin Freeman, but the merging of the two has forged a creative career any artist or baker would love.
So you want to open a… cake shop
Laura Amos describes her personal journey from a part timer in a hotel kitchen, to developing her brand of luxury takeaway desserts, The Dessert Deli