Academic and doctor Chris van Tulleken: ‘Ultra-processed products are food that lies to us’
The author on how his mission to improve our national diet began – and where it needs to go
Eating out is an indulgence – so is putting calorie counts on menus doomed to fail?
Yes, we need to do something about obesity. But this new legislation seems unlikely to help
British grief centres mainly around the making of sandwiches
‘I’ve deliberated many times about discussing grief in a food column – you’re possibly here to read about new ways with couscous – yet the two topics are more linked than one might imagine’
The takeaway that wants to be healthy by stealth
Childhood obesity is on the rise – and so is Britain’s takeaway market. One new outlet aims to deliver delicious, affordable food… that just happens to be better for you
Alcohol and chefs: a real kitchen nightmare
For Craig Strippel, the stress of being a chef was cushioned by drink and drugs. Here, he talks about his recovery from a problem that plagues the restaurant industry
OFM Awards 2018: Best Ethical Food Project – Life Kitchen
Ryan Riley saw his mother lose her appetite after starting chemotherapy. Now he’s helping cancer patients to find pleasure in food again
Food therapy for chemotherapy: the cookery classes for people living with cancer
After his mother died of cancer, Ryan Riley wanted to help others living with the disease rediscover the appetites, so, with Sue Perkins on board, he set up Life Kitchen
Is being a chef bad for your mental health?
Brutal pressure at work is causing depression in many chefs. In one survey, more than half said they took painkillers or drink to get through shifts. What is happening behind the kitchen doors?
Why is ketchup so delicious? Science answers the big food questions
What’s good, what’s bad and why – five food questions answered by consultant cardiologist Ali Khavandi and science writer Dara Mohammadi
Health without wealth: eat well for less
Bin the pricey coconut oil, goji berries and acai. Stick to simple ingredients and principles, say our experts Dara Mohammadi and Dr Ali Khavandi
Can food psychology help Alzheimer’s patients?
An Oxford professor and a top chef have teamed up for the Kitchen Theory project – and believe the multisensory nature of eating could have surprising applications
Life without sugar: one family’s 30-day challenge
Sugar is now at the centre of the battleground between food and health. How easy would it be to cut it out of your diet? Louise Carpenter finds out
Krispy Kreme doughnuts, naughty food and me
Jay Rayner: So there might be a magic bullet for obesity. I'm sorry, but that's just wrong
I’ve lost my appetite – and with it goes my sense of self
Jay Rayner: When you're a deckhand on the good ship nausea, all kinds of things go astray
Oh dear. I’m eating myself to death
All the things I really like are bad for me. That's the way the pork belly crumbles, says Jay Rayner