Cooks Articles

sated magazine

by Anita Chu and Stephanie Shih

Anita Chu and Stephanie Shih, successful food bloggers from America, are the co-founders and editors of a…
The food of empire: how Mrs. A.R. Barnes helped colonial…

by Silvana de Soissons

“Nothing contributes so much to the discomfort of a home as badly or wastefully cooked food, and it is hoped…
How I set up Absolute Indian Cookery Classes

by Sheba Promod

Absolute Indian features South Indian cookery courses and occasional themed supper clubs. South Indian fare…
The importance and power of good sugar - baking’s…

by Silvana de Soissons

Sugar is one of the most important ingredients in baking and yet it is also one of the most frequently misunderstood.…
Showcasing new rural food and drink businesses in The Foodie…

by The Foodie Bugle Reporters

During the course of 2012 The Foodie Bugle would like to showcase the artisanal skill and talent of rural…
In search of real, traditional British cheese

by Paul Thomas

If I asked you to picture an example of ‘traditional British cheese,’ what would you think of? …
The Foodie Bugle wins The Guild of Food Writers New Media…

by The Foodie Bugle Reporters

Many congratulations to The Foodie Bugle contributors, for you have all scooped The Guild of Food Writers New Media…
I predict a {food} riot!

by Kevin Smith

The news on that seemingly normal morning in June 2009 was met initially with nervous disbelief. Most people put…
The food of empire: what colonial settlers in British Africa…

by Silvana de Soissons

Introduction to this new series In the first of a new series of articles, I will be looking at what effect…
The culling and butchery of deer at Houghton Hall in Norfolk

by Edward Smith

I am not sure what I expected to feel when holding the still-warm heart of one of the rarest deer…