Edinburgh-based chef Mark Greenaway is preparing to wow customers on Valentine's Day with the debut of one of the most expensive desserts in Scotland.
Although we praise it every Burns night, haggis isn't actually Scottish.
From simple tips to haute cuisine recipes, our top chefs know their stuff
It is recommended that we eat at least two servings of fish each week but often it is difficult to think of new and exciting ways to introduce these servings.
I am well known for eating absolutely anything and everything but I have just received a photo from my friend who was roasting dogs for dinner in Vietnam and I have to say I wouldn't want to eat that!
Eight years after opening his restaurant on the Leith waterfront - which gained a Michelin star within six months of opening - the celebrity chef Tom Kitchin is poised to take a giant leap forward.
It's good that the Scottish food and drink industry has gained enough confidence to mount not just a fortnight's, but an entire year's, celebration during 2015.
You have to hand it to Reuben Chesters, the fearless founder of the not-for-profit ethical food hub Glasgow Locavore.
For a moment I did contemplate a dry January, but there is something about the dreich weather and the fact Nigel Farage is having one that put me off.
Beer of the Week: Kiwheat fruit beer by Cromarty Brewing Co
'Gie'us a pint of prosecco," sounds an unlikely bar call, and more like that old Billy Connolly sketch involving two Scotsmen in Rome and endless pints of crÃ¨me de menthe.
The third review of the year is another big-hitter, a double IPA from Pilot, one of Scotland's newest breweries and a product of the boom in craft beers and ales.
Janice Clyne is a powerhouse of non-stop energy.