Sauce can make a dish, or destroy it by masking the flavours of excellent ingredients. This article asks that chefs show a little respect for their ingredients.
Have you every considered butchering a pig yourself? Edinburghfoody found out how it’s done.
In the second post for Cupcake Week 2010, we discover what inspired Alice Rose to start creating wonderful cakes.
Everyone has gadgets they never use, but what about the ones you find really useful? This week, a garlic saucer.
Celebrate National Cupcake week with Kelly’s wonderful red velvet cupcakes
Ahead of EdinTaste’s visit to Redwood Restaurant in Edinburgh, I meet up with owner and chef, Annette Sprague
Under a fat August moon you’ll find Swedes gathering with hats, bibs and glasses of snaps in hand, ready to devour this year’s early harvest of crayfish. Now also available in Edinburgh. Hurrah!
Shellfish your dream meal? Ours too, we dined at Ondine Restaurant in Edinburgh which prides itself on its sustainable fish.
Foodies at the Festival: Geoffrey Smeddle demonstrates how to make a delicious tomato essence.
Nell Nelson shared her experiences in cook book publishing at a workshop at the Edinburgh International Book Festival. She even shared a humus recipe with us – and you’ll find it here.