Tag Archives: the

Everything you need to know about the deadly Blue Whale suicide game

Something macabre has been brewing on the internet, and it sounds like the perfect plot for a third rate horror film. A depressed youngster comes across a social media group called Blue Whales. The group encourages him to take his life. It also promises to make his exit from this… Read more »

How to make the perfect staffordshire oatcakes

Shrove Tuesday may have been and gone, the annual greasy round wiped from the kitchen ceiling, the dog back on non-burnt offerings – but this is one pancake that deserves to stay on the menu all year round. These floppy flatbreads are just as delicious as their crisp Scottish cousins, and certainly… Read more »

How to cook the perfect boeuf bourguignon

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It’s a mystery to me how this giant of the French classical repertoire has escaped the clutches of this column for so long. Richard Olney (another big beast of the Gallic cookery scene) describes boeuf bourguignon as “probably the most widely known of all French preparations”, while Elizabeth David introduces… Read more »

How to cook the perfect miso ramen

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Less a fast food than a national obsession, ramen inspires levels of devotion in its millions of fans that can seem puzzling to anyone who has never had the – considerable – pleasure. Yet one ridiculously rich, intensely savoury and scalding slurp is enough to explain why this simple noodle soup is… Read more »

How to bake the perfect salted caramel brownies

Some of you, I know, have had your fill of salted caramel. You’re sick of finding it in everything from green tea to cider, still unconvinced by the idea of a savoury sweet, and that famous image of Nigella dripping head to toe in sugary, buttery saline goodness leaves you utterly cold. And… Read more »

How to bake the perfect pretzels

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With more aliases than the late lamented Artist Formerly Known as Prince, known variously as brezel, bretzel, brezn and breze as well as the more familiar Anglophone pretzel, the correct spelling isn’t the only thing that’s a bit twisted about this ancient bread. Named originally for the Latin brachium, thanks to its (slight) resemblance… Read more »