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Read other people's thoughts on food and food related subjects.

Step 3: Choose a hosting provider

This is part of the series ‘Step-by-step guide to getting started as a food blogger’.

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Step 2: Choose a blogging platform

This is part of the series ‘Step-by-step guide to getting started as a food blogger’. 

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Step-by-step guide to getting started as a food blogger - Step 1: Blogging overview

Being a food blogger is a lot of fun. Through it you can tell the world who you are and what you are interested in; plus you can (and invariably will) make new friends and learn a lot about food. The food blogging community is a friendly one and far larger than you might think.

It is easy to get started with food blogging and it doesn’t require a University degree in computing, however it can be a bit confusing at first if you don’t know where to start. So here is the...

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The smell of food

There is more to food than the taste and presentation, what about the smell?

Reading over the comments left by people who have tried the recipes, there is a common theme about how great the food smells while they wait for it to finish cooking. There seems to be a disconnect when we buy our food ready made and ready to eat as we miss out on that part of the process.

A key part of the experience I find is the transition of smells from the raw ingredients which sometimes smell...

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Why be a food blogger?

A food blogger is simply someone who writes publicly about food on their own personal website (blog). The content could be quite generic, covering many aspects of food; or it could be focused on a specific area of food such as baking, cupcakes, farmers markets, food photography, etc.

The thing that draws most people into blogging is that they already have a passion for something food related, whether that be cooking, baking, dining out, photography, etc. They have the creative urge...

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Food Blogger Connect – Potluck Cooking Event

I hadn’t been to a ‘potluck’ style cooking event before, so when I saw that Food Blogger Connect were arranging one I thought it would be a good opportunity to give it a try.

The idea of the potluck event was simple – to take a dish (to feed around 8 people) and a drink.

I wanted to cook something that was very much in-season (November), British...

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Summary of the TED talk by Dan Barber: How I fell in love with a fish

Take a minute to yourself and try to come up with a few things that you would look for to give you a good indication of a farm’s success. Most people would state the obvious and say a successful farm is one that yields a high production rate - whether that is through the amount of cattle they raise or crops they produce. Others might say it depends on how much revenue that farm can bring in - after all, the goal of any business is to generate money. While both are valid points there is...

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Review of Taste Lebanon - A Culinary Journey Across Lebanon

Wednesday 22nd September 2010

Events: Travel to Lebanon, first dinner in Beirut

My dad dropped me off at the Milton Keynes coach station at 09:00, where I got a coach to Heathrow.

It was an interesting journey – I was sat right at the front of the coach so I had a nice view out of the windscreen. A lady got on with her son and wanted to buy a ticket – the driver gave her the ticket, but moaned as he did so saying that she should have...

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Food education in schools – shouldn’t it be essential?

I am 31 years old and had public school education in England until I was 10, then moved to a private school until I was 16. In that time I had 1 year of ‘Home Economics’ classes where we made a few cakes and cookies, but I was never really taught about food, ingredients, calories, fat content, protein, organic vs non-organic, etc. However I was taught woodwork, art, Craft Design Technology and Latin (all of which I have never used since – and I even did Latin as a GCSE)....

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Chef titles explained

If you have watched television shows such as Ramsay’s Kitchen Nightmares, you will have heard various chef titles such as ‘Executive chef’, ‘Sous chef’ and ‘commie’ but you might not know what they all mean.

Most professional kitchens are very hierarchical. The structure will change depending on the size of the restaurant, its style and the number of people it serves.

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