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7 cocktails for a comforting autumn
The Week Recommends Vodka, rum, brandy, mezcal: The gang's all here
The Week Recommends -
7 recipes for every kind of fall cooking occasion
The Week Recommends Marinated feta; go-to chocolate cake; a fresh way with Brussels: Autumn is not going to know what hit it
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A foodie guide to St Andrews
The Week Recommends The Scottish seaside town has it all, from cheese toastie shacks to Michelin-starred restaurants
The Week Recommends -
Chicken with Steph's spice
The Week Recommends This Caribbean-inspired recipe is mouthwateringly delicious
The Week Recommends -
One great cookbook: 'Truly Mexican'
The Week Recommends A cookbook that will teach you the bones of one of the world's great cuisines
The Week Recommends -
Stout revival: a new chapter for the dark beer
The Week Recommends The dark beer has shaken off its 'rugby lad' image and is appealing to a wider demographic
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The link between meat and diabetes
The Explainer Study links processed meat to the disease, but it has an 'inevitable' limitation
The Explainer -
Tipping point: is the end of the service charge near?
Talking Point Diners on both sides of the Atlantic are increasingly withholding tips
Talking Point -
Pocket mixology: the best canned cocktails
The Week Recommends From hard seltzers made with 'wonky' limes to melon-flavoured spicy margaritas, these are the most refreshing pre-mixed tins
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When Mexico met the US: a restaurant guide
The Week Recommends A new generation of chefs is intertwining their Mexican heritage with a distinctly localized sense of American food
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The myth of 'healthy' moderate drinking
Under The Radar The shaky logic that a daily tipple can lengthen your life has been a 'propaganda coup for the alcohol industry'
Under The Radar -
The rise of matcha: the 'cool-girl' powdered tea
The Week Recommends From cocktails to pancakes, the Japanese tea powder is cropping up in just about everything
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Vegan ice creams to try this summer
The Week Recommends Plant-based frozen desserts are growing fast and bursting with flavour
The Week Recommends -
The lab-made meat that 'could kill the EU'
Under The Radar Concerned at 'unintended consequences for farming' some farmers are 'turning rabid' over the rise of cultured meat
Under The Radar
