Alice Storey

If you like tender, flaky, buttery pastry (and who doesn't?) you'll love Eccles cakes. The secret to making these northern English treats is all in the technique.

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.

Flaky, buttery strudel, Austria’s best-known dessert, owes its existence to Suleiman the Magnificent, writes Lisa Featherby.

This humble Chinese entrée has been a staple on tables the world over for more than a thousand years.

Although they’re often considered American, doughnuts are a favourite in any language.

This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.

Australian Gourmet Traveller recipe for summer pudding.