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Method in the madness: reinventing fermentation and fika in Skåne, Sweden

There's something brewing in Skåne, Sweden – a food and drink movement driven by an experimental ethos and scientific attention to detail

London's best vegan-friendly and vegetarian menus

If you're looking for a place with great grub for vegans, vegetarians and meat-eaters alike, you can breathe a sigh of relief as we've done the hard work for you

A street-food tour of Ho Chi Minh City, Vietnam

In Ho Chi Minh City, street food isn’t a fad – it’s an integral part of life in the Vietnamese city. From famous stalls to backstreet shacks, we get a taste of the action

Don't miss: 11 things to eat, drink and do in London this weekend: 31 May-2 June

Because is there anything you'd rather do than go to a pizza festival and try out the new breakfast menu at Dishoom?

Beyond the menu: the restaurants and bars taking on waste in London and beyond

For those running truly sustainable restaurants, it's about so much more than simply what's on the menu, and they don't feel the need to shout about it either

Adam Richman on London and the US food revolution

Man v. Food star Adam Richman is back with a new show, Man Finds Food (see what they did there?). So has he ditched competitive eating for good, asks Mike Gibson?

Green ain't always clean: the rise of vegan comfort food

Vegan doesn't have to mean bland and beige. In fact, it's a way of eating that's experiencing a colourful renaissance. We discover the more indulgent side to London's plant-based eating scene

Home House's Adrian Martin's punchy beetroot salad

The earthy flavours of beetroot are paired with delicate goat's curd and a fresh pomegranate dressing in this recipe from Home House's head chef Adrian Martin

What to eat, drink and do in London: final weekend of March

Make the most of your weekend with this wonderful guide to what to eat, drink and do in the capital

Beyond sauerkraut: the renaissance of Eastern European cuisine

Ditch images of dense dumplings and swap the stodge for something much more refined, because, we find, Eastern European cuisine is having its moment