Wanting to keep up with the latest chef gossip? The Hot Plate is our brand-new weekly round-up of the pieces of industry news ...

Hailing from the island of Curaçao, chef Renemar Pinedo has worked in the kitchens of Le Manor aux Quat'Saisons, HIDE and ...

Add the milk to a pan with the malt extract. Bring the mixture to 60ºC then add the cream and heat to 80ºC. Prepare a hand blender and start to pour in the dextrose, sugar, yeast, salt and sourdough ...

This excellent Levantine red pepper dip is given an extra smokiness by blackening the peppers on the barbecue, although you could easily grill them indoors. Helen Graves is Head of Content at Great ...

This is a popular vegetable dish across China, and can easily be made vegetarian by switching the pork out for shitake mushrooms. The beans are cooked by ‘dry frying’ (gan bian), a popular technique ...

Check out these eight delicious recipes showing some of the best ways to cook with peanut butter. Whether you’re a recent convert or life-long peanut butter lover, you’re sure to find something you’ll ...

Adding delicious flavours to butter has never been more popular. We delve into a trend which is here to stay, meet a brand ...

Unilever Food Solutions has announced its Future Menus report for 2024, setting out the food trends we can expect to see more over the next year. We went along to the grand launch of this year’s ...

Pulled pork is a barbecue classic, and rightly so. Full of flavour and enormously versatile, it's fantastic whether it's piled high in tacos or stirred into mac and cheese (or, of course, devoured on ...

We visit the historic wine-making region of Provençe to get to know Château de Berne, a haven for brilliant wines and food. Great British Chefs is a team of passionate food lovers dedicated to ...

At his Mayfair restaurant HUMO, Miller Prada cooks solely over fire, cherry-picking different woods and cleverly using them to flavour his menu. He talks us through five types we can all use to level ...

Unilever’s 2024 Future Menus report highlighted the trends that we should be expecting to see more of over the coming year and provided insight into how chefs and restaurateurs can look to bring them ...