Five Irish cookbooks that know where the food comes from — and who made it. From Jp McMahon's 10,000-year reclamation to a pastry chef carrying forward Myrtle Allen's legacy to an emigrant cooking his mother's recipes in Hackney, these are the books that name their people.
If you’ve ever paid extra for “never frozen” salmon in an Irish supermarket, a recent EU court ruling suggests you may not be getting what you think.
A European court ruling last autumn on smoked salmon did not attract much attention outside regulatory circles.
Eggs, ethics, and texture—from custards and soufflés to duckweed proteins— how quiet cooperation in the kitchen is shaping the future of food.
I once read that it was a practice among some people to refer to their deceased loved ones in the first person to keep their memory alive, and I adopted the habit around that same time.
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