The food-time continuum
Waiting for your food to arrive is a bittersweet moment of endurance and patience – until it takes too long.
The magic of mise en place
Four chefs share their theory on 'The Meez' – the most effective way to cook a dish, and the secret to a functional kitchen.
The selfish diner
While restaurant recommendations nowadays come thick and fast, being deliberately denied that information is almost anti-food, writes Charlie Penn.
The great divide
Successful divisions at the dining table do happen – just look at breaking bread and splitting dessert. But that rule fails once you get to the bill.
A love letter to food
What do chefs love most about food?
Food for first dates
Restaurants and cinemas are among the most popular choices for a first date. But who wins in the fight between noisy snacking versus plates and napkins?
From Penzance with provenance
Exquisite train dining has generally been lost somewhere between the train and the platform – until the recent relaunch of the Pullman Dining car.
The meaning of Michelin
A handbook launched over a century ago has had an untold and profound effect on restaurateurs worldwide.
The sidewalk review: too dismissy
Window shopping for restaurants is evolving into a language that reflects new needs, tastes and timeframes.
A space odyssey
Eating out isn't just about the food, but also the interior atmosphere.