This issue explores the shifting culture of home cooking – how we shop, cook and eat now – through a mix of nostalgia, technique and changing habits. We look at the restaurants that have endured and what they can teach us about longevity, revisit the rise and recalibration of vegan dining, and unpack the renewed push towards nose-to-tail eating at home. There’s practical inspiration throughout, from mastering Neapolitan-style pizza in your own kitchen to foraging with chefs and bringing those ingredients back to the plate. Elsewhere, our drinks pages and regular sections offer the tools, bottles and ideas shaping what and how we cook, while our travel features – from Segovia to British Columbia – explore the traditions that continue to influence domestic cooking. Taken together, the issue is a portrait of home cooking today: informed, ambitious and constantly evolving.
Please note: while we do offer international shipping, we don’t generally recommend it. Costs can be high, delivery times unpredictable, and items may be damaged in transit. In addition, customs fees and import taxes vary by country and are beyond our control. If you do choose to order internationally, please be aware of these risks before placing your order.
