Women ​built​, and still shape, our culinary culture every day

On 8 March each year, the calendar lights up: dinners celebrating women, panel talks, articles and online events amplifying female voices. The mood on International Women’s Day is joyful, the conversations energised and it feels as if the world is finally paying attention. But then 9 March arrives. Do the celebrations stop? Do we tuck away the banners with the last of the desserts? When the events conclude, are women no longer worth celebrating? The sad truth is that many International Women’s Day events can feel like lip service.Less so in the food world – or at least in our corner of it

The future is rosy for English red wines

When did you last buy a bottle of English red wine? Chances are, you never have. Though increasingly available on the high street – Ocado and Waitrose Cellar both stock a couple – reds grown in Blighty have struggled to shift a reputation for being overpriced: the vast majority still cost £15-25 a bottle, which is well outside what most people might consider “everyday drinking”.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

Rachel Roddy’s recipe for apple, honey and poppy seed cake | A kitchen in Rome

Honey is, among other things, a successful embalming agent. It is also a humectant, which isn’t an eager cyborg, but one of many short-chained organic compounds that are hygroscopic, meaning they attract and hold water, which in turn prevents hardening and encourages softness. Other hardworking humectants are glycerine, which is what keeps face creams creamy and hydrating, and sorbitol, which ensures toothpaste can be squeezed and smeared all over the sink and on the mirror. Honey, though, is the humectant that’s most suitable for this week’s recipe: a one-bowl, everyday cake inspired by my neighbour’s Polish honey cake, miodownik, combined with the tortino di mele e papavero (apple and poppy seed cake) enjoyed at a station bar in Bolzano.Not only does honey keep the cake moist, its sweetness comes largely from fructose, which is naturally sweeter than refined sugar, so the perception of sweetness is much greater even when less is added

My whey: dairy milk back on menu as protein boom cuts demand for plant-based alternatives

Gabriel Morrison hadn’t touched dairy milk for a decade until he read the ingredients label on his cheap carton of oat milk.“It’s [so much] canola oil and you imagine that in your glass, and imagine discovering that much olive oil, you’re like, that’s actually really gross,” he says.“I was just like, ‘ooft, I should stop this’.”The 28-year-old cinematographer had exclusively drunk soy, then almond, then oat milks since 2015 but had started worrying about processed foods – despite expert reassurance.In early 2025, with his housemate already buying cheaper dairy, he gave the old classic another look

It’s crunch time! Gala apples and nashi pears among Australia’s best-value fruit and veg for March

It’s a core month for pome fruit, with apples, pears and quince all heralding the start of autumn. “The first cab off the rank is the gala – a big sweet and juicy apple,” says Graham Gee, senior buyer at the Happy Apple in Melbourne.Granny smith, jazz and kanzi apples will come in during March too, and “Australia’s most popular variety, the pink lady, generally starts in April,” he says.Royal gala apples are between $5 and $8 per kilo at supermarkets. They’re $7 to $9 per kilo at Sydney’s Galluzzo Fruiterers, and Gee is selling them for about $3 to $5 per kilo; Spudshed in Perth is selling bags of prepacked new season apples for $3

How to turn limp rhubarb into tasty jam – recipe

Rachel de Thample is one of my food heroines. She’s the author of six books, and has also been course director of the College of Naturopathic Medicine’s natural chef diploma, head of food for Abel & Cole and commissioning editor of Waitrose Food Illustrated, among so much else. She trained with the likes of Marco Pierre White, Heston Blumenthal and Peter Gordon, and now teaches fermentation and gut health at River Cottage HQ, where I cut my own teeth in teaching eco-gastronomy more than 20 years ago. While researching honey fermenting recently, I came across her recipe in River Cottage’s Bees & Honey Handbook, which I’ve adapted here so you can make as much as you like using a variety of aromatics.The Guardian’s journalism is independent