In her new book,The Drunken Botanist, Amy Stewart sets out to look at some of the many examples of humans making alcohol from natural plants, spices, herbs, flowers and trees.
From rice used to make sake to barley that is essential in the production on Scotch. Stewart's book combines biology, chemistry and history to look at some of the ingenious ways humans have formed alcohol.
She also looks at how each ingredient has its own place in the cultural drinking habits of the population and documents a recipes that's as ancient as the dinosaurs.
If you're interested in brewing or just want a stronger understanding of alcohol and how it's produced then this is well worth a read.
Black clams, or conchas negras, are a delicacy in Peru, but the tasty bivalves found in the muddy mangrove swamps are so popular they are becoming an endangered species. Here we go in search of a sustainable option.
The chef from Osteria Francescana in Modena has written a letter to Italian Prime Minister Giuseppe Conte, highlighting the important role of restaurants in Italy, and why now, more than ever, they need help.