Ben Reade
This Kitchen Smells Like Bacon and Pine Needles
Welcome to Edinburgh Food Studio, where two of the world's greatest smells combine.
Why Researchers Are Spending £177,088 and Three Years Studying Deep-Fried Mars Bars
Headed up by The Wellcome Project and researchers at the University of Edinburgh, the study investigates the “history of the current stereotype of the Scottish diet”—namely, the deep-fried Mars bar.
Why Scotland Needs Its Own Food Lab
Food is so complex and to have to tick the box of either being a supermarket or a cooking school or a restaurant or a cafe is so limiting.
Can Americans Learn to Love Scottish Food?
The Scottish government has declared this year to be Scotland’s Year of Food and Drink, but there's just one problem: the country suffers from bad PR when it comes to food where the general public is concerned.
Eating Toadstools and Buried Lamb Near the Arctic Circle
I flew to the wee Norwegian town of Mosjøen for the Arctic Food Festival, where a group of local and foreign chefs gathered together to bury lambs' legs, eat fly agaric mushrooms, and exchange food knowledge.
You Should Be Cooking with Blood
For those of us who aren't vampires, blood is inherently sensationalist and a challenge to our perceptions of cooking, but it's both wonderful to eat in restaurants and a great tool to use in home cooking.