A rich, creamy risotto is one of those universal favourites, as much a part of a fancy dinner as it is comfort food. And it is also one of the most easily customisable recipes; you can choose the vegetables or meat you want to add depending on the season. It has a reputation as a tricky recipe to pull off, though, primarily on account of the creamy texture that is the essence of a good risotto. And so unfortunately, for many people, risotto is something to be eaten at a restaurant. More …

We're going to interview superchef Tim Maelzer and we're letting YOU decide the questions. So what would you really like to ask Tim about food or cooking? With the most interesting question, you can win Tim Mälzer's new cooking book in a limited edition which is not for sale! Send the questions till 25th october to:  florence.k@fellows.dandf.org More …

We've picked our favourite TV food gods and godesses. Let us know whether you agree :-) And if not, then do tell us why not. More …

“Learning by doing” are THE key words describing my first focaccia bread baking incident. We were shooting James’ lamb sandwich video when he mentioned by the way: “Oh, I need focaccia bread.”. Not that you cannot get any bread called “focaccia” in German supermarkets, but is this perfectly squarish industrial product a real focaccia? More …