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Recipe: mabodofu don (spicy tofu and pork over rice) by Sylvan Mishima Brackett
The Week Recommends Use the best ground pork you can find and silken tofu for this warming dish
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West African food in the US gets personal
The Week Recommends Cookbooks, restaurants and chefs who are making West African cuisine in the US about 'much more than mere recipes'
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Food and drink trends: the flavours of 2023
In Depth Get a taste of the latest trends including a £760 steak and the perfect roast potatoes
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Recipe: nasu dengaku (miso aubergine) by Emiko Davies
The Week Recommends The silky texture and sweet miso flavours of this dish make for an 'instant winner'
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Whiskies tried and tasted: a world tour of whisky
The Week Recommends Go on a global whisky tour – from Scotland and the US to Ireland and Australia
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Recipe: birria de res by Dan Toombs
The Week Recommends Versatile Mexican beef dish can be eaten as a stew or turned into birria tacos
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The dangers of too much caffeine
The Explainer It is possible to overdose on the stimulant
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Recipe: chicken with beaujolais, prunes, shallots and thyme by Claire Thomson
The Week Recommends An autumn recipe to cook in mid-November – when beaujolais nouveau is released
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Recipe: spiced cowboy beans by Joe Woodhouse
The Week Recommends This is a perfect dish for a Bonfire Night gathering
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Recipe: prawns in rich coconut sauce (sambal goreng udang) by Sri Owen
The Week Recommends A 'fundamental' Southeast Asian dish best served with rice
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World's spiciest new pepper is hotter than police pepper spray
Speed Read The 'Pepper X' is around three times hotter than the previous hottest pepper
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Why the FDA is facing pressure to ban red food dye
The Explainer The additive is a carcinogen but is still heavily present in our food
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Recipes for Halloween pumpkin leftovers
The Week Recommends The 'true horror story' of Halloween is the millions of wasted pumpkins
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Halloween party cocktail recipes and drinks
The Week Recommends Spooky sips that are sure to raise your spirits on 31 October
The Week Recommends
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