World’s TableThe super-strength Irish 'moonshine' making wavesA once-bootlegged spirit, poitín has become a symbol of Irish determination, encapsulating heritage and identity – especially on St Patrick's Day.TravelNorth America's final culinary frontierOnce overlooked, new restaurants are embracing exciting foods native to the prairie, as well as nearly forgotten Indigenous recipes, cooking techniques and ingredients.TravelThe super-strength Irish 'moonshine' making wavesA once-bootlegged spirit, poitín has become a symbol of Irish determination, encapsulating heritage and identity – especially on St Patrick's Day.TravelNorth America's final culinary frontierOnce overlooked, new restaurants are embracing exciting foods native to the prairie, as well as nearly forgotten Indigenous recipes, cooking techniques and ingredients.TravelOne dish reigns supreme for Ramadan in IndiaChefs and homemakers rustle up a variety of dishes during Ramadan, but biryani – satisfying, filling and easy to make – may be the most popular dish in India.TravelDarjeeling Express and the force that is Asma KhanLondon's Darjeeling Express – the only all-female Indian kitchen in the world – is ground zero for Asma Khan, a champion of women's empowerment in a movement that is now global.TravelThe return of Cambodia's banned cuisineA Cambodian chef is one of a few women looking to revive her culture's nearly forgotten Khmer recipes; her recent cookbook, Saoy, was named 'the best cookbook in the world'.One dish reigns supreme for Ramadan in IndiaChefs and homemakers rustle up a variety of dishes during Ramadan, but biryani – satisfying, filling and easy to make – may be the most popular dish in India.TravelDarjeeling Express and the force that is Asma KhanLondon's Darjeeling Express – the only all-female Indian kitchen in the world – is ground zero for Asma Khan, a champion of women's empowerment in a movement that is now global.TravelGlobal chefsWest Africa’s Michelin-starred cuisine wows LondonAfrican fine dining is often overlooked, but now restaurants are getting their just deserts.See moreWhere 'leftovers' mean high-end mealsMassimo Bottura is one of the world's best chefs and his recent food projects bring elegant dining experiences to underserved communities – while reducing waste.TravelSushi with Schumacher: The life of a Formula 1 chefFormer chef Dave Freeman recalls his time catering for some of the biggest names on the track.Formula 1Madhur Jaffrey: A true culinary iconCulinary legend Madhur Jaffrey celebrates the 50th anniversary of her seminal book, An Invitation to Indian Cooking, which put Indian food on tables around the world.TravelThe chef who created a culinary armyBefore chef José Andrés became famous for World Central Kitchen, he had already scaled the heights of his profession. His new cookbook celebrates the group's humanitarian impact.TravelWatchInside the only all-female Indian kitchen in the worldLondon's Darjeeling Express is ground zero for chef Asma Khan, a champion of women's empowerment.World's TableInto the wild: 'Everyman's right' to forage in FinlandForaging is one of Finland's favourite hobbies and an essential part of the culture.World's TableA unique experience in the heart of a Norwegian fjordFloating in the middle of a Norwegian fjord, Restaurant Iris takes diners on an 'experiential dining' journey.World's TableThe mixologist serving up Black History, one drink at a timeDeniseea Taylor is a mixologist who teaches what she jokingly calls 'drunk Black History'.World's TableThe first two-Michelin-star Chinese restaurant outside AsiaTaste of China: How chef Andrew Wong takes diners on a culinary journey across China's provinces.World's TableBritish v American scones: Is there a difference?American baker and chef Nancy Silverton explains the difference between British and American scones.World's TableFire, smoke, and ash are all ingredients in Bottura's BBQInside the kitchen of Italian chef Massimo Bottura's new restaurant Al Gatto Verde.World's TableMastic artichokes: The unique dish of 'Turkey's Tuscany'Mastic artichokes are a special variety beloved in the Urla region of Turkey.World's TableDept of Culture, a Nigerian chef takes over New York CityShortlisted for the prestigious James Beard Award, Dept of Culture only has one table, and it's sold out.World's TableThe paternity of an iconic Roman pasta is being challengedAn article claiming the American paternity of pasta carbonara caused an uproar. But what is a real carbonara?World's TableThe French peasant dish gone Michelin starHow did this humble Mediterranean dish make it to Michelin-star restaurants in France?World's TableA 2,200-year-old mystery hidden in a pieFrom an absurd papal edict to the horrors of Nazism: the mysterious origin of a pie.World's TableHow to make the perfect Victoria Sponge cakeClaire Ptak uses brown sugar instead of white in her Victoria Sponge as it yields a moister cake.World's TableWhat did the Vikings eat?A culinary archaeologist is recreating long-lost recipes for dishes the Vikings ate.World's TableMore recipesThe hearty Welsh stew for St David's DayThe annual celebration to honour the patron Saint of Wales includes cawl, an easy and succulent lamb stew with potatoes and vegetables.TravelA new Indian whisky championed by a kingGodawan whisky was created to help protect a critically endangered bird. It’s also championed by the king of the Jaisalmer royal family.TravelA Chinese dumpling with an unexpected twistPlump, spicy and juicy, these chorizo dumplings from the cookbook, Double Awesome Chinese Food, are accompanied by a white bean puree and coriander-infused oil.TravelSurprising Super Bowl snacks with global flairFrom sweet-soy chicken wings to flaky curry puffs, here are five recipes to give your Super Bowl party snacks an intercontinental edge.TravelA West African ode to a fiery chicken dishIn his cookbook, Simply West African, chef Pierre Thiam shares his Senegalese recipe for crisp, chilli-packed piri-piri chicken.TravelIs this curry's lighter cousin?In The Great Indian Thali cookbook, Nandita Iyer shares her recipe for a mild, coconut-based stew made with seasonal vegetables and a hint of spice.TravelA warming sweet for cold-flu seasonTravelA 'volcanic' South Asian take on noodle soupTravelA dish to start the year with a clean slateTravelSwitzerland's surprising New Year's fondueTravelThe different guises of the modern-day meatballTravelMore World's TableIs it safe to microwave food?There's nothing risky about microwave radiation – but there are health concerns about heating up plastic. Here’s what the latest research says about how to safely microwave your food.FutureHow much water should you drink a day?Here's how much water you actually need in a day – and how your body's thirst mechanism and hydration needs change as you age.FutureSeven must-try foods at Disney WorldFood writer Shay Spence shares his picks for the best food in Disney World, from fresh seafood at Flying Fish to churros at Nomad Lounge.TravelWhich oil should you be cooking with?Is vegetable oil bad for you? Is avocado oil as healthy as olive oil? Confused about cooking oils? BBC Future investigates the healthiest oils to cook with.FutureThe new croissant taking Paris by stormThe croissant has been reimagined into a host of portmanteau pastries, from the cruffin to the Cronut. Now its latest iteration, the "crookie", is taking Paris by storm.TravelChicago's best sandwiches from hot beef to subsThe Sandwich King of Chicago, Jeff Mauro, shares his picks for his favourite sandwiches, from hot Italian beef at Village Tap to the Chicago Puerto Rican Original at La Bomba.TravelAlcohol affects brains more than we realiseScience is overturning old beliefs around alcohol and young people.FutureThe five best dim sum spots in SingaporeSingapore food blogger Miss Tam Chiak shares her favourite dim sum experiences in town, from the old school Red Star Restaurant to halal hot spot The Dim Sum Place.TravelThe truth about eating eggsWe examined the research and spoke to experts to get to the bottom of the age-old question: Are eggs healthy – or a cause of heart disease?Future