Why the once-maligned egg is now ubiquitous
Fears of high cholesterol and salmonella created a culture of distrust that took years to crack.
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Pen Vogler
Pen Vogler is the author of Stuffed: A History of Good Food and Hard Times in Britain (Atlantic).
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The pumpkin is not just for Halloween
At last, we are learning how to utilise this glorious vegetable.
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A digested history of British protein and its strict social hierarchies
The macronutrient has a physiological role as well as a cultural and commercial one.
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Do we still need salt?
The feted mineral’s long and storied history with humans is evolving once more.
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The secret history of strawberries
They are the perfect summer fruit – and the kitchen can’t improve on perfection.
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Breaking sugar’s hold makes culinary pleasures even sweeter
Having reset my relationship with sugary food, I’m no longer led by my sweet tooth.
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The wild, herby comforts of nettle soup
The lip-tingling foraged food is an ancient reminder of our right to live off the land.
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Easter is not the right time to eat lamb
Meat from older animals is more obviously in season. Where did this hasty culinary tradition come from?
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Welsh food is potted social history
Wales has its own proud and unique cuisine – and it’s not just for St David’s Day.
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