Vegemite started out as a response to a wartime shortage of Marmite. It's now a symbol of Australia that's spread onto toast, added to curries and even churned into ice-cream.
In one of his last interviews, chef Raghavan Iyer expressed his hope for his final cookbook to become his lasting legacy to Indian cooking, especially the versatility of curry.
An article claiming the American paternity of carbonara has caused an uproar in Italy and a spike in curiosity in the US. But where is the famous dish really from and why do we care?
Integral to any Newroz feast, stuffed vine leaves celebrate the vegetables of spring. In her recipe, chef Pary Baban uses shallots, courgettes, aubergines, tomatoes and chard.