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Scorching hot sauces that pack a punch
The Week Recommends The best sauces to tingle your lips and add a fiery kick to your food
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Mustardy beans and hazelnuts recipe
The Week Recommends Nod to French classic offers zingy, fresh taste
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Critics’ choice: Celebrating rare Asian cuisines
Feature The 2025 Restaurant of the Year, a Hmong culinary tribute, and an Uyghur feast
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7 bars to visit that celebrate the magic of the classic and the modern
The Week Recommends Where to drink now in the US
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The rise of English sparkling wine
The Week Recommends As UK-based brands give champagne a run for its money, here’s everything you need to know about choosing the right bottle
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The soups, noodles and cake to make this the most tasty fall yet
The Week Recommends Soothing plates from across the globe
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Projects and pantry staples in fall’s new cookbooks
The Week Recommends Starring new releases from celebri-cooks Samin Nosrat and Alison Roman
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Sweet as! Australia’s party cake hits supermarket shelves
The Week Recommends M&S version of classic coconut-dusted lamington is ruffling Aussie feathers
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6 low-effort, highest-yield cocktails to make this fall
The Week Recommends Ready for your margarita to reach for the coconut?
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Critics’ choice: Three small yet magical Korean restaurants
Feature A chef creates magic from scallops, a restaurant’s no-waste ethos, and more
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The 9 restaurants to eat at this very moment
The Week Recommends They’re award-winning. Isn’t that reason enough?
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Cider farms to visit this autumn
The Week Recommends With harvest season fast approaching, spend an afternoon at one of these idyllic orchards
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Pickle-juice drinks that pack a punch
The Week Recommends Use leftover brine to make fresh lemonade and tangy margaritas
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Rigatoni with 'no-vodka sauce' recipe
The Week Recommends Comfort food meets a clever alcohol-free twist on a classic
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