Italian entrepreneurs hope diners will get their teeth into ‘kissing garlic’
Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop
Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop
Despite huge changes in kitchen culture, fewer than a fifth of professional chefs in the UK are female, down on last year. Is its reputation for being a tough, male-dominated job still putting women off – or is that image unfair?
The cook, stylist and food writer dreams of a Californian sunset and beach-side treats..
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A disused office in The Hague has been revamped as a sprawling rooftop greenhouse, with a fish farm operating on the floor below. Are we entering a new age of urban agriculture?
The Guardian joins the predawn queue at Melbourne’s Lune Croissanterie to try what may (possibly) be the best croissants on the planet
A new wave of chefs has swept into Bordeaux, propelling the city’s restaurants up France’s culinary pecking order. And they’re serving up at decent prices too