Who really invented goulash?
Its history is coloured by nationalism, industrialisation – and paprika
Its history is coloured by nationalism, industrialisation – and paprika
It has always been the most conservative meal of the day. But some diners are starting to experiment
In China, gristly chicken feet and rubbery slices of jellyfish are gastronomic delicacies. Josie Delap explores the importance of texture in food
They are changing the way we eat, serving up excellent food to people who don’t want to be confined to a restaurant and its menu. Josie Delap savours the exotic flavours of the night markets
The global success of Nando’s is built on the flavour imparted by a small red chilli. Josie Delap explains how the world fell in love with peri-peri
A favourite of Auguste Escoffier and Allen Ginsberg, the Ukrainian broth can stir up strong feelings
The influence of migrant chefs has shaped the restaurant scene
Despite attempts at American annexation, the cinnamon bun remains defiantly Nordic. Josie Delap explains why
