Scotland's taste for curry seems undiminished since it first became trendy in 1970s Glasgow thanks to establishments such as Ashoka, Shish Mahal and Koh-i-Noor.
Chef Angela Hartnett talks about her Italian heritage, how she learned to cook and what Gordon Ramsay was really like to work for.
From the brains behind The Left Bank and The Bungo, The Two Figs on Glasgow's Byres Road makes it a gastro hat trick for Catherine Hardy and Jacqueline Fennessy (aka Pot & Kettle Ltd).
From simple tips to haute cuisine recipes, our top chefs know their stuff
PERHAPS it was the sunshine.
It's always sad to see the summer months disappear but as a chef I'm always quite excited about heading into the autumn months and I welcome the seasonal changes with ingredients.
I've been doing it wrong all my life.
The dirty food trend is on its way out.
I don't know if children still dook for apples any more but the association between apples and Hallowe'en remains unchanged, if only because they both come into season at the same time.
WITH Christmas just round the corner, you'll notice the floor-stacks in your local wine emporium getting higher as Santa's elves fill the shop with Champagne, Chablis and good claret for the coming festivities.
BRAISING and stewing are fantastic ways to get a richer, more complex flavour into your dish, as well as tenderising the meat.
When I wrote an obituary for Oddbins in April 2011, I was only half right.
Just south of Aviemore, on an estate littered with converted firetrucks, high-spec yurts and a sauna made from a horse box, something very special has occurred in the world of gin.