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BBC Food blog - BBC chefs, presenters and experts pop in to share their food knowledge. Plus we offer a round-up of what’s hot in the world of food on the web.
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Alternatives to fondant icing: part one

Given the prevalence of fondant icing in celebration cakes it’s amazing how many people hate the stuff. At weddings I frequently see guests gingerly picking off painstakingly applied icing and ...

17 time(r) siden

The vegetarian in the family: how to satisfy everyone

Its National Vegetarian Week. A recent survey of the vegetarian food market states that as many as 3.8 million people describe themselves as ‘mainly vegetarian’ – e.g., they eat fis...

3 days siden

From one pie lover to another...

I’ve never been able to tell if it’s the smell or the delicate golden colour on top of a freshly baked pie that has always had me hooked – maybe it’s a combination of the two....

18 maj 12

Five low-fat ices for summer

Summer’s almost here (it is coming, right?) and we’re all going to start fancying a little something cold and refreshing of an afternoon.  Nothing beats a rich scoop of ice cream &nd...

14 maj 12

Stuck on you: a bakerss guide to non-stick baking

As I’m writing and testing recipes so often with loads of variations and, to be honest, failures, I have to have some things that never let me down. A fridge that always works, an oven that&rsq...

09 maj 12

Do strawberries taste as good as they used to?

Eating a warm strawberry straight from the patch is arguably the most pleasurable aspect of a British summer. It’s not just nostalgia that makes us wonder if they just don’t taste like th...

02 maj 12

What makes coffee exceptional?

“Today I want to ask a question. What makes coffee exceptional?” Thus opened Maxwell Colonna Dashwood in his winning presentation to the judges of the UK Barista Championships at the Lond...

01 maj 12

Are we too keen on quick and easy?

The new crop of spring cookery books is out and as usual publishers seem to be convinced they’re onto a winner with titles featuring the words ‘quick’, ‘easy’ and &lsquo...

25 apr 12

Peruvian cuisine is the next big thing - but what is it?

When you ask a Peruvian to define their cuisine, its never a quick answer. It seems to take, on average, quite a few minutes to clarify the matter. Theyre a passionate nation and give the Italians a ...

20 apr 12

Crystal tops: spring flower cupcake toppers

This year’s warm weather has brought a bevy of beautiful blossom to our trees and hedgerows much earlier than usual. It’s a great opportunity use wild flowers to add a bright and breezy b...

17 apr 12

Let the GastrOlympics begin

Its back again. The new series of Great British Menu is faster, bigger, higher, better, more brilliant than ever before. The contestants brief has been to take their lead from our Olympic athlet...

13 apr 12

How to pair food and beer - part four

Well, here we are at the final blog post in this short series, and where better to end up than at the end of the meal. Yes, it’s time to look at puddings and cheeses. Many of you will no d...

11 apr 12

Are we just too blasé about eggs these days?

I’ve just spent the last few days in Istria, the northern part of Croatia where they’re currently celebrating the wild asparagus season. It’s served every way imaginable but most po...

03 apr 12

Give your Easter baking a lift

At Easter, religious traditions cross paths with the changing seasons at a time when you see life revving-up in the countryside. You might see parallels when you make hot cross buns at home as the mi...

28 mar 12

Take stock

Tim Hayward’s programme on stock for Radio 4’s Food Programme this week extracted a wealth of information about the development of stocks and stock cubes, and piqued our interest in the s...

27 mar 12

Why dont we like fish?

For an island nation its weird that were not more enthusiastic about fish. Goodness knows our broadcasters try hard enough. Programmes are made on fish cookery from exotic locations. Celebrity chefs ...

22 mar 12

How to pair food and beer - part three

In my third blog on the joys of beer and food, it’s now the turn of the darker beers to show their strength and character. We’ll also move closer to home, taking a look at stouts, porters...

20 mar 12

What to cook for Mothers Day

This Sunday is the day when mums are meant to take a back seat and be showered with daffodils, plied with fizz and stuffed with fairy cakes. But is that what mothers really want? Are mothers such a h...

15 mar 12

Why is handmade cheddar the better cheddar?

Cheddar hardly feels like an endangered species. But Slow Food UK think so, and they’ve put handmade cheddar into their Ark of Taste, a project that aims to protect traditional food from being ...

11 mar 12

Meat glue and water baths: what next for the home cook?

Cooking and lifestyle shows on TV are exposing the home cook to an array of new techniques and cooking methods, not seen since the early days of the microwave. A year ago seen on Michelin-star level ...

07 mar 12

Can I make cheese at home?

If the Food Inspectors were in charge, we’d probably ban cheese. A product that is essentially formed from curdled milk – usually poured down the drain with disgust – and then injec...

01 mar 12

What would you cook for Clooney?

Guess who’s coming to dinner? Martin Scorsese, Woody Allen, Brad Pitt and George Clooney… without even mentioning the rest of Hollywood’s royalty, those names would be enough to se...

24 feb 12

Crêpe expectations for Pancake Day

The day of batter-based feasting is upon us, and this year I’m bucking the trend. I’m not looking up how to make perfect pancakes for Pancake Day. I’m making crêpes. Before yo...

20 feb 12

How to pair food and beer - part two

My last blog post certainly seemed to arouse a great deal of comment, and I look forward to reading the feedback for this one with interest. In this second post I’m considering golden beers, an...

16 feb 12

The food of love: Is Valentines Day best home-cooked?

One day to go to V-day and the media is full of heart-shaped creations and other romantic recipes you feel you ought to be making. Restaurants are falling over themselves to lure us in with special o...

13 feb 12

Muffin clinic: creating the best muffin recipe

The ultimate in food is an utterly personal ideal and, to a large extent, selfish in the best possible way. It’s all about your desires, making sure that particular flavour combination or textu...

09 feb 12 1 person likes this

Up in smoke: what makes smoked fish so irresistible?

This Christmas saw rises across the board in sales of smoked salmon from all the major supermarkets, despite our tighter budgets – in readymade canapés from Waitrose and big packs at Mor...

03 feb 12

La belle France: Can we fall in love again?

I’m sure I’m not alone in eagerly looking forward to Raymond Blanc’s new series The Very Hungry Frenchman. And goodness me, doesn’t French food needs a dose of his Gallic char...

31 jan 12

How to pair food and beer - part one

Food and beer matching is relatively new to many people. Real ale sales are increasing in pubs against big commercial lagers, showing an appetite for more complex flavours, but restaurants are still ...

25 jan 12

Dumplings: little parcels of luck for Chinese New Year

This month, the 23rd will be marking the arrival of Chinese New Year, not long after the gluttonous excesses of Christmas. But why stop the feast? I, for one, will be putting any detox plans on hold....

18 jan 12

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