A cool taste of the Italian sweet life

With The Italian Bakery, you can easily become an authority on Italian dolci. Try our taster guide to the semifreddo!

A cool taste of the Italian sweet life

Essential tools for making Modernist Pizza

Get beneath the crust and into the deep science of pizza making with our new book Modernist Pizza

Essential tools for making Modernist Pizza

How Septime cracked great, ethical seafood

Two young French restaurateurs showed all of Paris that anyone can feel good about enjoying the fruits of the sea

How Septime cracked great, ethical seafood

The unusual meat with a familiar taste in the Latin American Cookbook

Ever tried cooking with Peruvian camelid meat? Our new Latin American Cookbook can show you how - and why - you should

The unusual meat with a familiar taste in the Latin American Cookbook

The surprising history of pizza

Modernist Pizza might apply the latest science to the pizzaiolos’ role, but it also dishes up deep history too

The surprising history of pizza

How Septime took terroir to heart

They might be city boys, but Bertrand Grébaut and Théophile Pourriat, instinctively know that great land leads to great gastronomy

How Septime took terroir to heart

Find a new way to enjoy chocolate with Middle Eastern Sweets

Salma Hage's new book has fresh flavours for familiar chocolate choices

Find a new way to enjoy chocolate with Middle Eastern Sweets

The sweet bread with a ghoulish story in the Latin American Cookbook

Dishes such as pan de muerto are a sweet but slightly scary reminder of some of the region’s grizzlier rituals . . .

The sweet bread with a ghoulish story in the Latin American Cookbook

The little nut with a big following in The Latin American Cookbook

Our new culinary title explores how the peanut, a true Latin American native, found its place in the region’s cuisine

The little nut with a big following in The Latin American Cookbook

The wildlife that sustains Slippurinn

Once upon a time puffins were harvested on his Icelandic island, but these days chef Gísli Matt and his colleagues look upon the birds as old friends

The wildlife that sustains Slippurinn

Cook for your friends, like an artist

Start with this Thai-flavoured pizza party recipe, from Rirkrit Tiravanija, a contemporary master of social practice, featured in The Kitchen Studio

Cook for your friends, like an artist

Get the icing right, for the Italian sweet life

Decorate your dolci with the perfect frosting courtesy of our new book The Italian Bakery

Get the icing right, for the Italian sweet life

Enjoy this sweet and heady taste of Italian life

Our new book, The Italian Bakery, works just a touch of alcohol into a few of its cakes and desserts

Enjoy this sweet and heady taste of Italian life

How Septime grew to love growing vegetables

These young French restaurateurs were raised in the big city but they’ve cultivated a love of market gardening

How Septime grew to love growing vegetables

Make a simple evening meal like an artist

Turn a mid-week dinner into a fine art event, via our new book, The Kitchen Studio (cat not included)

Make a simple evening meal like an artist

Wake up to a taste of the Italian sweet life

The Italian Bakery, our new book of dolci recipes, includes a good few breakfast specials too

Wake up to a taste of the Italian sweet life

How Septime uncorked great sauces

Fine, unusual wines aren’t just for drinking at this iconoclastic Parisian restaurant, as our new book explains

How Septime uncorked great sauces

Share summer fruits, like an artist

In The Kitchen Studio, artists share some unconventional, sweet summer recipes with us

Share summer fruits, like an artist

The Latin American Cookbook snack fit for a beauty queen

This popular Venezuelan dish pays tribute to the region’s pre-Columbian past and one of its 20th-century triumphs

The Latin American Cookbook snack fit for a beauty queen

The unusual cocktails that make Slippurinn stand out

This remote Icelandic restaurant introduces lots of unique local flavours into its tasty mixed drinks

The unusual cocktails that make Slippurinn stand out

The little pies with a lot of history in The Latin American Cookbook

Empanadas can be found in pretty much all of Latin America though their origins lie an ocean away

The little pies with a lot of history in The Latin American Cookbook

How Septime added taste and beauty to infusions

At this groundbreaking restaurant, the herbal tea-style infusions are made to be gastronomically and visually enticing

 How Septime added taste and beauty to infusions

Put a smile on your plate, like an artist

A good many artists have created face-like food works for our new book The Kitchen Studio. Here’s how to recreate them

Put a smile on your plate, like an artist

Find a new way to start your day with Middle Eastern Sweets

Salma Hage's new book has fresh ingredients and flavours to wake up your breakfast routine

Find a new way to start your day with Middle Eastern Sweets

The herbal pick-me-up in The Latin American Cookbook

Our new survey of Latin American cookery features yerba maté, a holly bush infusion that has been enjoyed for centuries

The herbal pick-me-up in The Latin American Cookbook

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