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Why piping-hot food leaves me cold

Steaming hot spaghetti

Gone are the days when a lack of central heating and a fear of salmonella meant food had to be served at thermonuclear temperatures. But does that superheat enhance flavour and appetite, or merely leave your soft palate raw and wounded?

How to make the perfect taramasalata

taramasalata

Savoury food of the Greek gods or pungent pariah of the picnic? Do you use salted or savoury roe, what do you serve it with – and will anyone admit to a passion for the bright pink, ready-made variety?

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Cheese Grits

How to cook the perfect cheese grits

Do you use grits, cornmeal or polenta; cook them in stock, milk or water; and add garlic, onion or chilli? Can grits ever be too cheesy – and are they best with bacon for breakfast or shrimp for supper?

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