Journal

Background music has become ubiquitous and unavoidable. The debate has fuelled multiple perspectives on the purpose of music in restaurant culture: Do we need music at all? Where does the obsession to eradicate silence come from? Why doesn't more consideration go into the matching of music with food? We explore two establishments pushing food and music to new heights.

Mina Holland, Deputy Editor of Guardian Feast, beautifully articulates the role of our kitchens and how they are now symbolic spaces in the preface of Kitchen Living. From childhood culinary memories to designing her own interior, Mina tells how food and writing became the tools of the trade.

There is a sense of resourcefulness and unconventional creativity at the backbone of Nordic cuisine. Meet the new generation of progressive chefs who are reworking old traditions in our new book Nordic by Nature.

"Even worse than Mary Shelley, we have created a monster." Read our interview with Andrea Petrini on how he thinks The World's 50 Best is actually harming young chefs and how he wants to push cooking towards a more haute couture approach with his Gelinaz! projects.

Carrots, beets, tomatoes—they return to their roots

Light, fluffy, and fresh from the pan