France has more than its fair share of flamboyant dishes – but the most elaborate of all is pressed duck, where a roast duck's bones are crushed to create a decadent "blood sauce".

Jeremy Sewall has cooked at eateries around the world, but home in Boston, he's known for his clam chowder. Here are his top local bowls, from Neptune Oyster to Yankee Lobster.

In Lithuania’s Dzūkija National Park, losing yourself amongst the pine trees while hunting for mushrooms is an occurrence so common it has its own word: "nugrybauti".

Hakka chef Pang Kok Keong has reworked the ancient delicacy in his Singapore kitchen for a new generation of healthy eaters.

Inspired by the salty, sweet and sour flavours of a Thai soup, this nourishing broth is packed with turmeric, chilli and lime, perfect for perking you up in the winter months.

As a result of climate change, English wine producers are now able to grow grapes traditionally associated with Champagne and producing top-quality sparkling wine.

From red wine headaches to mixing drinks, here's what to know about hangovers ahead of New Year's Day.

At this time every year, slow cookers are set up at Christmas market stands and on bistro bars throughout France, perfuming the air with warm, spiced wine.