Lauren Joseph

Complex, rare and packed with flavour, leading chefs are using black foods to add drama – and mystery – to their cooking

To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.

How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s baked goods.

A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.

Long associated with childhood and county fairs, the food has found its place among a new generation of experimental chefs.

There’s a system that creates and condones these toxic restaurant environments – and too often it’s rewarded by institutions such as Michelin, says writer and chef Lauren Joseph

Plus: lightweight lip oils, a hotel on a Danish island and more recommendations from T Magazine.

Chefs on the dishes that teach foundational cooking skills, from simmering to roasting to frying.

A chef explains the distinctions between commonly confused foods.

Twelve chefs on how to eat things (as you were meant to).