asked Grom A. As well as the sources listed in the answer, there are lots more courses for hobby chefs, some of which can turn amateurs into professionals. Leith's School of Food and Wine in
00:00 Mon 19th Mar 2001A. Very nearly 250 years ago. Guinness was first produced in a Dubin brewery by Arthur Guinness in 1759. Q. Why is there so much mythology surrounding it A. Lots of reasons. A lot of it has to do
00:00 Mon 19th Mar 2001The best questions on The AnswerBank's Food and Drink channel this week came from, amongst others, Megan who wanted to know more about the hot smoke method of treating and preserving food. To help
00:00 Mon 12th Mar 2001A. Before intensive farming and before foods could be flown from all over the world for us to buy in the shops, people grew their own foods. These smallholders had to concentrate on cultivating one
00:00 Mon 19th Mar 2001...asked Poppy A. Apart from the specific dishes mentioned below, the boring advice is to prepare in advance. Cooking sauces to add to pasta or home-made soups in batches, and freezing different size
00:00 Mon 12th Mar 2001A. A specialist cheesemonger who has a great mail order service and a great website is Paxton and Whitfield in Jermyn Street, London SW1. Their website address is www.cheesemongers.co.uk In the hard
00:00 Mon 12th Mar 2001THE FOODIES out there have been keeping The AnswerBank busy with lots of tastebud-teasing food and drink related questions. Jbcputnam wanted to know how the Germans eat. The best we have come up
00:00 Mon 05th Mar 2001A. Sushi is a traditional Japanese cuisine based on raw fish as the key ingredient. Q. Where does it come from A. Origianlly, Osaka and Tokyo about 1,000 years ago. It was used then as a method of
00:00 Mon 05th Mar 2001A. Dry Martini, shaken not stirred, of course. This has been James Bond's tipple for over fifty years. The correct ingredients are three measures gin, half a measure dry martini, ice to strain it all
00:00 Mon 05th Mar 2001by Nicola Shepherd With the shock revelation earlier this month that a Pret A Manger sandwich can contain more calories than a Big Mac, what else should we know about the surprises our larders,
00:00 Mon 26th Feb 2001by Nicola Shepherd All the best cookery books tell us to cook with vegetables that are in season. What does in season mean With supermarkets buying from all over the world to bring us
00:00 Mon 26th Feb 2001by Nicola Shepherd Until ten years ago Britain was a nation of beer-drinkers. Since then beer consumption has fallen from 140 litres per person per year to 120 litres, and wine consumption has risen
00:00 Mon 26th Feb 2001by Nicola Shepherd EVER thought of making your own wine and beer at home It is cheaper than buying the real thing, but the results can be variable, so it's best not to make price your motivation
00:00 Mon 19th Feb 2001by Nicola Shepherd IT IS still generally true that you won't find your fellow Brits munching on some unmentionable part of a monkey, or chewing on anything with more than four legs. But we are
00:00 Mon 19th Feb 2001by Nicola Shepherd WHAT do you buy for the cook who has everything Why, the ultimate kitchen gadget of course. Here are a few suggestions: Electric pepper grinder - comes complete with light in
00:00 Mon 19th Feb 2001by Nicola Shepherd IT'S official. The recipe found in an old notebook in a box in Colonel Sanders' former home is not the original recipe for Kentucky Fried Chicken (KFC). But the speed with
00:00 Mon 12th Feb 2001By Nicola Shepherd ONCE again visitors to The AnswerBank have come up with some intriguing food and drink-related questions in the last few days. Some questions you think you can answer straight
00:00 Fri 12th Jan 2001by Nicola Shepherd THE Univesity of Surrey has just appointed its first Professor of airline food. He is called Peter Jones, he has a half a million pound budget and his mission is to get us to
00:00 Mon 12th Feb 2001by Nicola Shepherd HAILED as the latest undiscovered food fad, Lebanese mezze (mixed starters) are causing the juices to flow for some of the UK's top restaurant critics. Once dismissed as either
00:00 Mon 05th Feb 2001by Nicola Shepherd IS ORGANIC food all it's cracked up to be PhotoDisc.co.ukMisinformation persists that organic vegetables are pesticide-free and that organic meat is antibiotic-free. Claims
00:00 Mon 05th Feb 2001
