It can be fun to keep up with the latest trends in food and cooking. We've done our research to predict the ingredients ...

An unusual west coast farm has recently started supplying one of London’s top hotels with a Scottish superfood. Rosalind Erskine finds out more ...

Shinbashi has been a bit of a ramen desert for a while, so the August 2024 opening of ambitious seafood noodle specialist ...

Traditional dashi brings the crucial umami foundation through carefully prepared kombu (kelp) and katsuobushi (dried bonito ... Green onions might seem simple, but they make a big difference in miso ...

Designed to be shared, get yourselves a serving of duck bao, a whole snapper with burnt butter sauce, wild watercress and shaved kombu, some beef tartare ... of the three banquet menus starting at ...

Researchers in Florida used satellite imagery and found exceptionally high amounts of sargassum seaweed in the Atlantic ...

Julia Child reporting fellow Gabriela Glueck heads to Humboldt to speak with a community of seaweed evangelists.

Seaweed company The Good Ocean is the first business in India that harvests wild seaweed and sells it to chefs across the country that are integrating the sustainable algae into traditional dishes.

Most research has focused in on fucoxanthin and fucoidan, both found in brown seaweed (types such as wakame, kombu, hijiki and sargassum). Fucoxanthin provides the pigment that makes the seaweed ...