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    • Thursday, 4 August, 2022
      HTSI
      Are you ready for a chocolate meditation?

      Our food expert seeks to transform his mental state with the power of truffles

    • Sunday, 10 July, 2022
      HTSI
      Whatever happened to the wild strawberry?

      Chef Jacob Kenedy makes a pilgrimage to Nemi in Italy to find out

    • Wednesday, 29 June, 2022
      HTSI
      A new taste of Honey & Co in Bloomsbury

      The much-loved Middle Eastern restaurant arrives on Lamb’s Conduit Street, joining the neighbourhood’s host of culinary institutions

    • Tuesday, 14 June, 2022
      FT SeriesThe HTSI Escape issue 2022
      Enter sandman – the extraordinary beach art of Jim Denevan

      The surfer, chef and land artist rocks the sea

    • Monday, 13 June, 2022
      Food & Drink
      A Sicilian food masterclass amid the lemon groves

      A week-long cooking retreat with culinary giant Michael Tusk and Italian nonna Dora Caltabiano is immersed in the flavours of the island

    • Thursday, 9 June, 2022
      HTSI
      How to flex it – your secret weapon for fussy eaters

      Caught between omnivores, intolerants, veggies and vegans? These books are here to help

    • Thursday, 2 June, 2022
      HTSI
      What the royals eat

      A snoop through the Queen’s kitchens with Tom Parker Bowles

    • Monday, 23 May, 2022
      HTSI
      The restaurants making waves in Monte Carlo

      Who are the new Escoffiers on the Riviera?

    • Monday, 16 May, 2022
      FT SeriesThe HTSI summer 2022 travel special
      Beyond the kebab in Istanbul

      Meet the cooks pushing the bounds of Turkish gastronomy

    • Monday, 9 May, 2022
      HTSI
      Pud it on the barbecue

      It’s time to get sweet on the grill

    • Monday, 25 April, 2022
      HTSI
      Cooking with ‘the internet boyfriend of our dreams’

      Andy Baraghani made his name as a YouTube chef. Now he’s back with a book and tastier than ever

    • Thursday, 14 April, 2022
      HTSI
      Long live the greasy spoon

      Gentrification summoned the death of the great British ‘caff’. Thankfully, the future of the fry-up is still in safe hands

    • Tuesday, 5 April, 2022
      HTSI
      Meet the Roketsu man of Japanese cooking

      A master of kaiseki has landed in London. We join him at the high table

    • Monday, 21 March, 2022
      HTSI
      In search of the world’s best saffron

      Synonymous with Iran, the finest and most flavoursome spices actually come from Kashmir

    • Monday, 7 March, 2022
      HTSI
      Go the whole hog with suckling pig

      Learn the secrets of lechon, the much-loved Filipino dish

    • Friday, 4 March, 2022
      HTSI
      A gastronomic odyssey around Lisbon with Nuno Mendes

      The chef on why his latest London venture is a love letter to the Portuguese capital

    • Monday, 21 February, 2022
      HTSIThe HTSI spring arts special
      Why the food at Carsten Höller’s new restaurant tastes Brutal

      The experimental artist’s latest project is an ultra-strict minimalist restaurant in Sweden. It’s surprisingly delicious

    • Thursday, 17 February, 2022
      HTSI
      Carmel: ‘seductive and kind of soulful’

      Will the latest addition to Berber & Q’s London restaurant empire win the local crowd with its ‘grown-up’ take on eastern Mediterranean and north African cuisine?

    • Monday, 7 February, 2022
      FT SeriesHow To Spend It spring fashion special
      Could fine dining be the saviour of the department store?

      In-house restaurants are taking things to the next level

    • Thursday, 3 February, 2022
      HTSI
      A manifesto for the vegan life

      An Icelandic legend, Solveig Eiríksdóttir reignites the call for plant-based cooking

    • Wednesday, 26 January, 2022
      HTSI
      Seven magnificent meals in Madeira

      Our food writer says it’s high time this culinary hotspot got its dues

    • Monday, 3 January, 2022
      FT SeriesWellbeing and fitness: How To Eat It in 2022
      Can low-sugar treats ever compete with the real thing?

      Our food writer goes in search of a guilt-free hit

    • Tuesday, 21 December, 2021
      FT SeriesHow to eat and drink it this Christmas
      Cooking the Galette des Rois – king of puff pastry puddings

      Made to celebrate the coming of the magi, it’s the crowd-pleaser of baked seasonal puddings

    • Monday, 13 December, 2021
      HTSI
      Chef’s cut: the best films about food

      ‘Boiling Point’ captures a professional kitchen at its most combustible. But which other films do the cooks really rate?

    • Monday, 6 December, 2021
      How To Give It 2021
      The disaster relief charity bringing food to Ukraine’s refugees

      The World Central Kitchen, which has been cooking hot meals for people at crisis frontlines since 2010, arrived at the border of Ukraine within hours of the invasion on 25 February

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