Food & knowledge
Festkochend or mehlig? A guide to Germany’s potato labels
Waxy, floury or somewhere in between? Decode three German cooking types, choose potatoes for the dish and separate origin from texture.
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Butternut, delicata or acorn? Choose your fall squash
A squash for soup is not necessarily the easiest one for a quick tray of roasted slices. Here is how to choose three familiar fall varieties, handle their skins and plan what to use first.
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Stockfish or klippfisk? Read Norway’s fish menus with confidence
Both are dried fish, but only one is salted before drying. A guide to Norwegian menu words, bacalao and the label that matters when you want to cook dinner tonight.
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Raw, roasted or salted? Choose macadamias for the job
The same nut can bring a gentle buttery bite or a crisper finish. A practical Australian guide to choosing macadamias, roasting a small batch and keeping the rest well.
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Dishoom Borough: what the October soft-launch offer actually covers
The new London café is advertising half-price food from 12–20 October, but advance bookings are full. Here is what to know before trying a walk-in.
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Persillerot or pastinakk? A guide to Norway’s autumn roots
Two pale roots, two different flavours. Learn the Norwegian menu names, choose between parsley root and parsnip, and give each a useful place in your autumn cooking.
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Söderhallarna reopens in stages: what to expect on 23 October
Stockholm’s food hall and several restaurants will lead the reopening. Here is what is planned first, what follows later in autumn and what waits until 2027.
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Beyond the blush: how to choose an Australian mango
Kensington Pride, Calypso, R2E2 or Honey Gold? Read the variety, check the ripeness and buy for the day you plan to eat—not just the brightest colour.
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British Food Fortnight: ask about the ingredients, not just the dish
The campaign runs from 26 September to 11 October 2026. Use it as a reason to discover a producer, ask a better menu question and try British ingredients beyond the familiar roast.
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