For instant sunshine in a glass, blend coconut water with fresh pineapple flesh. The coconut used to have a doubtful reputation in this country. In films it was always an agent of ridicule, either boffing the unsuspecting on the...

With the latest series of the Great British Bake Off currently airing, baking is very popular. Records show that many of the world's most celebrated scientists were also keen bakers in their spare time, offering novel takes on familiar recipes.With the...

Nothing adds zest and flavour to a dish like a paste made from fresh herbs - and now's the time to use the last of the coriander, basil and dill. It was one of those late-summer days of parched soil, piercing skies and ugly light ...

Ground pistachios are loaded with flavour and color, providing a welcome shot in the arm to otherwise beige bakes, as evidenced by this verdant cake and regiment of rose tart lets.

Ask a Cajun who makes the best gumbo and the answer is usually 'mamma'. But should it contain okra or filé powder? Now you're asking.The spectre of gumbo has loomed large over this column for some months: unable to find a source of filé powder ...

Not only is ricotta an ingenious way of using up something that would otherwise go to waste, it's also incredibly delicate and delicious.One man's trash is another man's treasure; and the by-product from one food can be perfect for making another. Ricotta...

Shaken or stirred, how a Martini should be prepared remains a contentious issue among many a luminary.

Unless you live on an organic farm, chances are, the salad you eat comes from a supermarket, served in a plastic bag. No wonder so much of these nutrition-lite limp leaves end up in the bin.

Fried chicken is having a moment in Australia. Here's where you should eat it.

Some chefs cant wait to escape the restaurant so they can retreat into their backyard, their rooftop, even their front steps, and surround themselves with food!

The award-winning Fat Duck is reopening and its chef says that it won't just be a place for dinner it will be about storytelling.

The Observer restaurant critic is used to life on the other side of the kitchen door. So how would a hard shift on the hottest day of the year work out?

Chains rules require staff to hand over cash after the end of a shift, union claims.

Leek vinaigrette, salmon with fennel, lemon and dill and a Russian salad - Sally Clarke's recipes combine simple ingredients to make stunning dishes.

Fat water is the latest invention in the craze for the clear stuff. Here are six of the strangest waters making health and beauty claims.

Figures suggesting condition could become an epidemic are out of date, with numbers of patients stabilising across western Europe, say experts.

These last nights of winter demand this zesty, creamy dessert. As well as being delicious, the blood orange will help keep colds at bay.

No-bake desserts are a winner, whatever the weather. These creamy refrigerator cakes will help keep kitchen temperatures down.

'When you're running and talking, the focus is removed from both activities - you run further and talk more freely

When the British model and presenter is in New York, this is a favourite way to kick off her day.