Deborah Wastie has a background in graphic design, working mainly in the charity sector before leaving full-time work to pursue photography. She now designs still life images.
Pintxos, tapas and Txakoli: a guide to Spanish snacking culture and its regional ties
What makes jamón ibérico the best ham in the world?
The story behind your steak
Beyond Stilton: the best blues for the Christmas cheese board
Lamb – the perfect Easter dish. Or is it?
Lamb is the central ingredient in cuisines across the world, but it represents only a tiny percentage of meat consumed in the UK. And we don't even consume it at the right time of year, says Fiona Beckett
Is this the way to a more ethical caviar?
Once the epitome of conspicuous consumption by a wealthy elite, caviar is now harnessing more sustainable methods of production that are broadening the delicacy's reach, suggests Essi Avellan MW
It has long been the rarest of luxuries. Now, says Essi Avellan MW, a more sustainable approach is broadening caviar's reach
Super-ingredient: onions – and three imaginative ways to cook with them
They've been cultivated for 5,000 years, they're a stable ingredient of every major world cuisine, and they ward off disease. Fiona Beckett salutes the wondrous, ubiquitous onion
Super-ingredient: butter – and three ways to use it
Butter has been around for millennia, and it has dozens of forms and thousands of uses. Just don’t keep it in the fridge
Super-ingredient: salt – and three new ways to cook with it
Who really understands the myriad complexities of sodium chloride?
Its name means "wormwood", it's been in and out of fashion for over 200 years, and now it's everywhere: vermouth
The rise of vermouth
It's been in and out of fashion for at least 200 years and it's now on every bartender's A List. Alice Lascelles hymns the glories of vermouth