Long Reads

What is it about this cult digestif that makes it such a hit with restaurant industry workers? We explore the sultry appeal of Fernet-Branca.

As more restaurants move towards a more casual chef’s uniform, are the days of starched chef whites numbered?

Barbecues and meat have become twisted signals of chargrilled masculinity. So, what does it actually mean to eat like a man?

The Michelin Guide is published every single year. But do Michelin stars still matter? And do chefs actually care about them?

In short: very. A proper kitchen knife can make all the difference and keeping it in good condition is incredibly important. Fix up, look sharp.

I challenge you to find me someone who doesn’t love fish fingers. They’re a food championed by everyone from Nigella Lawson to David Beckham. And I love them.

Salad has been resigned to the sidelines for far too long. It’s time that the big salad had its day in the sun and time you had one for tea.

The Italian phrase for “quanto basta” might go against everything we know about recipes, but that’s what makes it so perfect.

Offal and unloved cuts of meat are more fashionable than ever… but what does the future look like for the chefs cooking snouts, trotters, and tripe?

Why cooking (and eating) on your own can be an enjoyable and quasi-spiritual experience.

These are the chefs and restaurateurs changing what it means to cook American food on this side of the pond. There's more to it than burgers and fried chicken.

Ordering well is a subtle art. Here's why so many people mess up when it comes to restaurant menus, and how you can become an expert at ordering.

Butter is one of the best things ever. We caught up with the world’s butter experts to find out what makes butter so special, and how you can make your own.

These are the chefs and restaurants reinventing the cheese course and showcasing the best of British cheese.

Feeling the impact of SAD? Here’s a couple of ways you can help beat off the blues with some delicious food.

Hanukkah is an important Jewish festival that’s big on lights, remembrance, and lots of fried food. Here’s what the taste makers eat during the holiday.

We make the case that a restaurant’s interior is, when it boils down to it, just as important as the food. Or, at the very least, almost as important.

What is Detroit pizza and why is it a thing? We investigate the hottest pizza trend of a minute and find out why Detroit-style pizzas are becoming so popular.

Alex and Kitty Tait are the father and daughter duo behind the glorious bread and pastries at The Orange Bakery. Their story is as heartwarming as a hot oven.

As the trend for dressing oysters in everything from bone marrow to Monster Munch continues to grow, we ask whether it’s time we left those bivalves alone...

Pubs where you wouldn’t touch the food are a thing of the past. Nowadays, the British pub is a place to find some truly cutting-edge cooking.

Whether fusion cuisine is cultural appropriation or "the next big thing" is up for debate. Why is it that "fusion" has become such a controversial word in food?

MOB Contributor Marcus Brown discusses why adding an egg to a meal can turn it from a mediocre meal into a dish you can't (and won't) stop thinking about.

Want to know how to open a restaurant? We asked some brilliant restaurateurs for their best pieces of advice about getting into the industry.