Latest Stories
Most recently published stories in Feast.
Eating the Real Iceland
There’s one essential thing to know about Iceland - it's 2 – 3 times the price of the UK, it may put you off but the stunning views, friendly people and divine food will make you forget about the credit card bill at the end of the month. Apparently, they dropped a few 0’s off their currency. It’s now approximately 130 krona to £1 or for calculations say each 1000kr is approx. £7.50.
Zena Leech-CaltonPublished 7 years ago in FeastWhy Do We Eat Popcorn During a Movie?
Popcorn and movies go hand in hand, ever since the beginning of the theater world. It seems like it has always been this way, since the start of the cinematic world. So many of us blindly accept this that we may forget that it was not always this way.
Anthony GramugliaPublished 7 years ago in FeastShaw Shank Lamb Redemption
In the good old days when ABC was singing about poisoned arrows and Jimmy Saville was well respected (I never liked him) lamb shanks were a thing of revoltingness with the fore shank and hind shank being a lower sheep's leg of connective tissue and fatiness, needing hours of old fashioned slow cooking to render it down to an edible state – you could get a shank for less than a pound then, after all it’s only a ‘Tibia’.
Zena Leech-CaltonPublished 7 years ago in FeastWe Rate the Vietnamese Restaurants of Kingsland Road, London
I've never been to Vietnam, but Vietnamese food would have to be right up there in at least my top five of favourite things to eat.
Gareth JohnsonPublished 7 years ago in FeastBicarbonate of Soda and Baking Powder Are Both Raising Agents
Back to basic skills which are the backbone for baking we have to remember baking is also a science and if we don't understand whats happening it can all go wrong. A question I often get asked when I am demonstrating is "are bicarbonates of soda and baking powder the same?"
David Greenwood-HaighPublished 7 years ago in FeastThe History of Truffles
The History of Truffles The chocolate truffle is one of the most popular and classic of all confections and its origins are steeped in a rich and fascinating history.
David Greenwood-HaighPublished 7 years ago in FeastThe World is Your Whelk
We taste whelks and cockles as part of my food and drink walking tour of Norwich City Centre; there I was, munching my way through another whelk and I thought ‘you could do a lot with these.’
Zena Leech-CaltonPublished 7 years ago in FeastFood Services You Need to Try
Even if you're a huge fan of cooking, enjoying good meals in this fast-paced world isn't always easy. There are times where planning out family meals can become too hectic or filled with too many options. Sometimes, it's too hard to actually squeeze in time to run to the grocery story and do all the planning. Other times, trying to order lunch at the office turns difficult because you simply don't know what restaurants are around you.
Ossiana TepfenhartPublished 7 years ago in FeastHomemade Ramen Noodle Recipes
Nothing beats a hot bowl of ramen to warm you up on a stressful day. But why reach for that instant, store-bought cup of noodles when you can whip up a homemade batch? The range of flavor possibilities is endless. And let’s face it; fresh ingredients will always win over all that MSG. So please do us a favor and not scrimp on your nutrition. Cooking yourself your very own bowl might even end up cheaper than you expect.
Why We Actually Sit Around the Table for Dinner
Eating is a part of the human experience in every single sense of the word. We all get excited when we smell something delicious wafting from the kitchen. Everyone loves to sink their teeth into a favorite meal, chat with others, and maybe drink something refreshingly smooth.
Mackenzie Z. KennedyPublished 7 years ago in FeastPho for Beginners
For beginners, pho might seem slightly intimidating. The beloved Vietnamese soup is an Asian food staple but if your family is not Asian, chances are you have only enjoyed it at restaurants. Of course, there is no shame in that, but such a huge part of the appeal of pho is that warm, cozy feeling it gives you. If only you could make it yourself for those late evenings after a tough day at work... Hush, right there. Yes, you can. The secrets to good pho are quality ingredients, attention to detail, and a dash of love! With some practice and a good recipe you are guaranteed to succeed. So without further ado, the definitive guide to pho for beginners!
Denitsa PenchevaPublished 7 years ago in FeastWhat Do Cocoa Percentages Tell Us?
As a chocolatier and chocolate expert I get asked a lot about working with chocolate, especially chocolate with a high cocoa percentage. Once upon a time chocolate bars didn’t mention the percentage, but now most chocolate bar labels, recipes and even many restaurant menus proudly declare the amount of cocoa present, be it 55% milk chocolate, 70%, 85%, or more. What does all of this mean, and how does the amount of cocoa used vary between white milk, dark chocolate, and all of those other types?
David Greenwood-HaighPublished 7 years ago in Feast