Kate Hart

Earl Grey is one of the most recognisable and famous teas in the world. Here's how the beverage that's as quintessentially English as cucumber sandwiches and cricket came about.

Dry-aged beef was relatively unknown until a few years ago but is now all the rage. Here's how the maturation of beef affects the taste.

Fermentation not only preserves food, it also gives it an irresistible umami taste over time. But why?

Nothing beats the salty tanginess of blue cheese – and in Britain, Blue Stilton takes pride of place – but there are so many more blue cheeses to discover in the UK.

Falstaff reveals all that is worth knowing about these tasty sea creatures from lobster and crab to prawns

Darjeeling is one of India's finest teas. Tea experts can differentiate between teas grown on single estates or gardens.

Has the potential of this crop been exhausted yet? A crash course on hemp in gastronomy.

Oysters conceal delicate meat that tastes great and is said to possess magical powers. What is so seductive about them?

Cognac is much beloved but not always fashionable. Here we look at exclusive, luxury cognacs for the supremely wealthy and the indulgent.

New York was once the oyster capital of the world, but pollution and overfishing caused them to become extinct. Now oysters are making a comeback.

We trace the history of the dark, malted and hopped English beer known as porter and its most famous brand, Guinness.

Sea urchins are appreciated more than ever among food lovers. Some even prefer them to oysters.

Here are the five most delicious things to do with Blue Stilton, England's famous blue-veined cheese.

More and more producers in the remotest regions of the world are bringing new salt creations to market – in various colours and flavours. An excursion into the world of salt flakes and crystals.

Have you heard of pumpkin spiced latte, iced mocha or dalgona coffee? Step out of your comfort zone and sip on these coffee variations.

How to serve wild game like venison and wild boar? Which cuts are best and how do you handle them? And is game meat really as healthy as is often claimed?