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Ease your way back into salad season with this bright, spicy dish
Banish fear of the butcher’s and learn how to make ‘less but better’ feel like fun. Including: a handbook for navigating your local meat counter; Tim Hayward’s glossary of ethical jargon and Margot Henderson recipes for off-beat cuts. Plus some rhymes to help you remember it all
How to choose good meat, avoid awkward moments — and go home happy
Top-quality tri-tip and a mixed bag of bottles lead to some happy discoveries
The Michelangelos of meat can’t quit searching for new ways to slice a cow
Wild rabbit has more flavour than farmed, and it’s easier to cook than you’d think
A coffee-shop worker reveals why bigger is not better
The Viñateros movement is a significant shake-up for vineyards
From Somerset House to a Hackney street stall
The FT’s resident glutton takes his clean-living Californian ex-wife to dinner. But where?
Latest release of the Italian favourite shows good promise
Once you’ve mastered paillard, a whole host of easy dinner options open up to you
From hot cross buns to the perfect lamb, five cooks share their secrets to a flawless feast
Financial constraints threaten midday networking over a classy meal
If you’re going through Carnaby Street hell, just keep going. Adobo will be your reward
12 cooks making the case for the 1970s canapé
Meet the maverick Swiss chocolatiers turning tradition on its head
The best places to pick up a bottle of something delicious — for everyone from connoisseurs to the wine curious
The Parisian putting a political message in her bottles
Discover the subcontinent’s cuisine in all its glorious variety in the Japanese capital
A celebration of the French capital in this landmark Olympic year
Mutton has gone out of fashion, but it’s a glorious, flavourful meat
Top cooks on what to expect from Kosher, Punjabi, Brazilian butchers’ shops, and more
Three butchery knife recommendations for the home chef
A glossary of fuzzy phraseology — from ‘seasonal meat’ to ‘native breeds’
Restaurants chefs share the menu changes they’ve made to reduce meat
A soothing, gentle recipe for a neglected butcher’s cut
Traditional drinking holes are becoming scarcer as big chains move in, but the best of them connect you with a sense of history and community
The consumer goods multinational is separating its ice cream business amid competition from all sides
The founder of the cult cocktail bar loves ice cream, a 9in point collar and running along the Seine
Paris 2024 organisers aim for local produce and plant-based menus for athletes and spectators
Just three years after opening a restaurant, Scotland’s oldest operating distiller Glenturret has become an unlikely gastronomic destination
A lesson in botanicals at Cowley Manor Experimental leads to some herbaceous creations — both boozy and non
The fabled ‘ghost’ distillery is working for the first time in 40 years. HTSI gets a taste
How the queen’s pharmacist inspired a chocolate dynasty
A deep — and delicious — dive into the past and present of a storied neighbourhood
With sandy beaches, snowy peaks and silent valleys where bears still roam, this northern region is a verdant, versatile ‘climate refuge’
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