Quality work from the folks at The Onion, taking the piss out of… well, pretentious foodie bullshit.

It’s early days for a newly revived venue in the Calder Valley. There’s plenty to work on, but plenty of potential, too.

Here’s a message for the crème de la crème of the world’s culinary head honchos in reply to their An Open Letter to the Chefs of Tomorrow: get over yourselves.

There may well be bad diets but there’s no such thing as ‘junk food’, as an American academic’s little experiment has shown.

I recently took part in the making of this short film by the citizen TV channel, WORLDbytes. It does a great job of explaining why fast food is so popular and why it isn’t going to kill us.

Carolyn Steel argues that we need to put food at the centre of our lives again. But one of the great developments of the past few decades is finally being liberated from the day-to-day problem of feeding ourselves.

Still raucous, hedonistic and bullshit-intolerant, Kitchen Confidential author and celeb chef Anthony Bourdain serves up more scrumptious food stories in Medium Raw.

Heinz’s decision to change its ketchup recipe after 40 years is a sign of our health-obsessed, killjoy times.

An anecdotal riposte to Jamie Oliver’s assumption that childhood eating habits determine adult ones - from his Channel 4 food campaigning chum, Hugh.

Watching how they make smoked salmon of Olympian quality