Food & Drink

The baba is often served at Easter in Poland, with the most extraordinary version – the muslin baba – made from a rich dough of flour, yeast, butter and quite a lot of egg yolks.

In a quiet corner of North Carolina, bees produce a violet-hued honey so rare and unpredictable that even experts can't explain it – and that's what makes it magical.

The sweltering heat during Buddhist New Year calls for Thailand's cooling khao chae, a fragrant and refreshing bowl of rice delicately scented with flowers.

Home to three Michelin-starred restaurants and a royal gingerbread legacy, the unassuming Lancashire town of Ormskirk is fast becoming the UK's most delicious destination.

The famed chef and author tells the BBC's Katty Kay that it was finding academia too “esoteric” that led him to seek out a simpler path: to help the world simplify its food.

It's a mashup of an Italian-style hoagie and a Southern po' boy, with a distinctly delicious Middle Eastern twist.

Sweet, tangy and packed with probiotics, gira has long been a go-to winter tonic – and is now making a comeback in craft breweries and kombucha-style artisanal brands.

Former Tate Modern director Vicente Todolí founded Todolí Citrus Fundació to preserve rare citrus varieties and compile a catalogue of farming knowledge to inspire future generations.