Yotam Ottolenghi's "Plenty More" is an irresistible invitation to get down and dirty in the kitchen, writes Matthew Burbidge.
Vicky Baker tries some home cooking in Barcelona courtesy of a website that puts a fresh spin on supper clubs.
The Young Designers: Groups Award is for school-goers with a creative idea, programme, design or prototype that tackles the efficient use of energy.
A local company has turned a page on the way we struggle to keep our recipes free from the mix.
Heidi Dodd bakes the real thing — a sandwich of two slightly chewy chocolate biscuits made with cocoa and sugar and a real buttercream filling.
Sanza Sandile is at the crossroads of African fusion — and he wants everyone to taste what he is cooking.
Sunfire Solutions has empowered people to show members of their community how using solar energy to cook can drastically cut their electricity costs.
Here is a wealth of reasons to head for the kitchen, roll up your sleeves and get to work.
Middle Eastern dishes can be complicated and laborious, but a new book delivers the diverse tastes of Jerusalem in a easy way.
At a presentation in the Cape, a "professor of molecular gastronomy" explained the science of flavour and how our senses influence what we think.
When you get tired of R&R on a Malaysian tropical island, what better way to pass the time than learning to cook like a local?
A 33-year-old housemaid from Cairo has become the unlikely sensation of post-revolutionary Egypt .
The first ancestor of modern humans to have mastered the art of cooking was likely homo erectus, which evolved around 1.9-million years ago.
Recession notwithstanding, cookery books are still in good supply for all the amateur chefs out there this Christmas.
Hunger for Freedom, a cook book that details the favourite foods of former president Nelson Mandela, has won an international award.
South African women chefs are taking the male-dominated kitchen by storm, writes Sue Grant-Marshall.
From the Cape Flats to the president's residence, chef Hilton Little has taken great strides in his culinary career, writes Brent Meersman.
Couscous could now provide the surprise recipe that saves France from cultural decline.
Nelson Mandela's personal chef Xoliswa Ndoyiya talks about what it was like cooking for the former statesman. She has released her first cookbook.