An overlooked culinary genius? As a food blogger, I feel it's my job to like food. And I do. But I'm not sure I'd claim tha...

As some of you may know, The Skinny Northwest is running their first ever food and drink survey this year.  We're hoping that it...

As some of you may know, our blog - this one, right here! - was shortlisted for the Best Food and Drink blog category at the Blog North awar...

To get things underway we have an excerpt from Fried Chicken by the American rapper Nas: Don’t know what part of you I love best...

Happy National Waiters' Day, waiters! Only, if you’re a waiter, you won’t be reading this, will you? You’ll be knee-deep in cella...

"Do I feel threatened by bloggers? Only if they're better than me." No one has to read a single word I write. If ther...

Last week several food bloggers took to the comment pages of Manchester Confidential to defend the cooking of Ernst Van Zyl, head chef at Et...

For many there could be nothing more tedious than reading a philosophical and scientific investigation into the preparation of six...

I have to say I was a little disappointed when I found out that Manchester Confidential had begun a new column , interviewing head chefs ...

I know, I know, it's November and I'm behind in blogging my parcel from last month, but these last few weeks have been super busy an...

It's that time of year again. Michelin mayhem: sleepless nights for chefs, winners leaked early, joy and pain in equal amounts. The p...

A seasoned wok I am loathe to admit that Gok Cooks Chinese has reignited my passion for cooking Chinese food at home. Loathe, bec...