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The food, people and places that spark curiosity. Welcome to our table.
Explore the journal FOOD · PLACES · STORIESFood & knowledge
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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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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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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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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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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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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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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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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Why seven? The old etiquette of the Swedish coffee gathering meets a practical guide to choosing biscuits by flavour, shape and texture.
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