Portugal's pastel de nata is a melt-in-the-mouth buttery delight, and those in the know visit the village of Nazaré to taste itHaving whisked egg whites to starch their habits, Portuguese nuns and monks employed the attendant surfeit of yolks to concoct...

'These days your hot dog is little more than a dog's breakfast if it's not topped with trendy kimchi'Hyper-hip Ryan Farr at 4505 Meats in San Francisco serves it with crunchy chicharrónes (fried pork rinds). At Vancouver and New York's Japadog, it's...

Robert Ditty, the man behind Ditty's oatcakes, explains why he's happy to get up in the small hours.Being a baker isn't something you just fall into. You have to enjoy working in the middle of the night, for a start. I still get a ...

In the first of our Meet the producer series, Alison Lea-Wilson of Halon Môn (The Anglesey Sea Salt Company) tells us about her enterprise and shares her recipes for salted caramel flapjacks and Welsh cakes with vanilla sea saltSalt is the stuff of life....