From shoulder and chump to shank, scrag and deckle, Zoe Williams delves into the ancient art of butchery

Russia’s problematic relationship with alcohol has inspired some powerful poster art

California Chardonnay has swung from lush to skinny and back again in the past two decades, and finally the pendulum has come to rest

Butter has been around for millennia, and it has dozens of forms and thousands of uses. Just don’t keep it in the fridge

Zoe Williams discovers the joy of shooting – as long as she remembers to release the safety catch

Was the allure of absinthe – Romantic and malevolent by turns – simply the invention of the louche cafe crowd?

Joe Fattorini takes an affectionate look at the woman he calls ‘the Oprah of Wine’

Restaurant critic Andy Hayler has eaten in every three-Michelin-starred restaurant in the world – among many others. Here he explores the legendary, the great and the lesser-known establishments of the foodie capital of France