At his Mayfair restaurant HUMO, Miller Prada cooks solely over fire, cherry-picking different woods and cleverly using them to flavour his menu. He talks us through five types we can all use to level up our grilling.

Burgers and hot dogs are barbecue classics for a reason, but a change is as good as a rest, particularly when there's a whole world of grilling potential out there. We've asked our talented chefs for their go-to recipes for a spot of al fresco cooking.

We visit the historic wine-making region of Provençe to get to know Château de Berne, a haven for brilliant wines and food.

Welcome to the Great British Chefs Cookbook Club! Find out how it works, how to get involved and what prizes you can win.

Unilever’s 2024 Future Menus report highlighted the trends that we should be expecting to see more of over the coming year and provided insight into how chefs and restaurateurs can look to bring them into their menus. Here, we’ve provided recipe inspiration for each of this year’s trends, showing how easily they can be incorporated into dishes.

Unilever Food Solutions has announced its Future Menus report for 2024, setting out the food trends we can expect to see more over the next year. We went along to the grand launch of this year’s report at Hive (Unilever’s Global Foods Innovation Centre) in The Netherlands to find out more about each trend and how chefs can plan for them in their menus.

Learn more about Carapelli's award-winning olive oil, find out about the different ways it can be put to use in dishes and see how some of our chefs use it in their recipes.

Flaky pastry and silky, rich custard – what’s not to love? From the classic British dessert and iconic Portuguese pastel de nata to ones less familiar, we look at how different countries put their spin on humble custard tarts and pies.

MasterChef is back on our screens for its twenty-year anniversary and there are some special treats in store to celebrate the occasion. Read on to find out everything you need to know about the latest series

British hens are estimated to lay ten billion eggs per year. That’s a truly mind-blowing number of eggs. We dive into the history behind our eggy obsession, and take a look at some lesser known varieties.

After stints in the kitchens of neighbourhood gems, Matt Harris swapped restaurants for street food when he founded cult fried chicken brand Other Side Fried. Now, almost ten years on, he’s back in fine dining, heading up south London neighbourhood restaurant Ploussard.

A chef is only as sharp as their knife. We meet one of the people that top chefs trust to give their kitchen weapons some all-important TLC.

In 2001, Atul Kochhar became the first Indian chef to win a Michelin star. Over his career he has redefined our understanding of the country’s vibrant cuisine and pioneered a style rooted in tradition but shaped by its surroundings.

Pungent, complex and umami-packed, pidan, or century eggs, are a delicacy in China, Hong Kong and parts of Southeast Asia. We take a closer look at how they're made and how to eat them.

Every March, a handful of the world’s most talented chefs flock to the island of Mauritius for a week of competitions, collaborative dinners, and celebrations. Henry Coldstream travels to the 2024 edition of Constance Festival Culinaire to find out more.

Think your eggs could do with some extra pizzazz? Look no further. Give the classics a refresh with the help of some nifty upgrades from the country’s top chefs.  

We’re big fans of easy changes which make our cooking as sustainable as possible. We’ve delved into the Marine Conservation Society’s latest Good Fish Guide to focus on five eco-friendly seafood switches that you’ll barely notice making.

Wave good riddance to lacklustre poaching and fiddly peeling. We’ve turned to our in-house experts and top chefs for their tips to make egg cookery a breeze.

Skye is known across the UK for its sublime rock formations and unparalleled seafood. Take a look at our guide to the best places to sample the island's scallops and oysters – and some recommendations for where to get a great pizza too.

We might be au fait with nose-to-tail eating, but plenty of us still stick to fillets when it comes to fish. We speak to chef Masaki Sugisaki, of Dinings SW3, about making the most of every part.

Shatkora (or hatkhora) is a yellow-green citrus most commonly associated with the cooking of Sylhet in Bangladesh, where many British Bangladeshis have their roots. Read on to learn more about this special, sour citrus.

A pioneer of the organic movement in the 1970s, Doves Farm doesn’t just produce top-quality flour – it’s responsible for reintroducing rare ancient grains to the UK. Read on to find out more about the brand and see how we've used their products in fantastic seasonal recipes.

Struggling to get through the family's Easter egg stash? These handy use-up recipes will transform your leftover chocolate into delicious dishes and desserts in no time. 

Great British Menu 2024 has officially drawn to a close. Howard Middleton catches us up on finals week and fills us in on how this year's course winners got on at the banquet!