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

As regulators in California and other states rule that cannabis dispensaries can stay open during the pandemic, we revisit an Oregon farm that, to combat a family tragedy, ended up developing a nationwide business

Last month a bottle of 52-year-old Karuizawa became the world’s most expensive Japanese whisky ever sold at auction. Here we take a look at eight bottles from the legendary distillery that are (slightly) more affordable

The virus is a wake-up call to a “stagnant” industry, says one Burgundy producer, while others wonder if the status quo will return

Patrick Desgraupes and Tim Clinch have been shortlisted for the influential Pink Lady Food Photographer of the Year awards

Just like fine wine, cigars can benefit from ageing - but how to know which ones are worth maturing?

From Assyrtiko to Xinomavro, the wines of Greece have captured the palates of wine lovers worldwide - but it's the rare varieties from the Greek Islands that are the most exciting

For Paul Symington, the crisis is as grave as that faced by his parents in World War II, and for others it’s a matter of keeping social distance – but for all winemakers, the lockdown is a huge test

“It’s all we can do”: whether it's takeaways or charity food boxes, top restaurants from Copenhagen to New York find ways to keep their kitchens open