Giorgio Locatelli: ‘I don’t see the line between working and not working’

The Michelin-starred chef on the importance of naps, the downside of having to taste everything and relaxing in Puglia

Raymond Blanc: ‘A head chef threw a copper pan in my face and broke my jaw’

The chef, 68, on his favourite park, relaxing around a table and how he knew he’d make it

Grace Dent: ‘The processed food debate is delicious, MSG-sprinkled class war’

Healthy-food campaigners may be sincere, but they do not know the pure joy of a Birds Eye potato waffle or Mint Viennetta

Why you’re probably a ‘reducetarian’ – and you may not even know it

Messages about healthy eating have prompted 40% of us to cut down on the amount of meat and dairy we consume – often without realising we’re doing it

Chinese restaurant syndrome: has MSG been unfairly demonised?

The additive monosodium glutamate has been blamed for everything from headaches to chest pain. Now, some chefs, including Heston Blumenthal, are saying that’s nonsense

Industrial trans fats must be removed from food supply, WHO says

UN health agency says trans fats in snack foods, baked foods and fried foods are responsible for 500,000 deaths each year

Contribute to a Guardian podcast that asks ‘Should we all be vegan?’

In our next We Need to Talk About podcast, we’ll consider the key questions in adopting a plant-based lifestyle. What are your views?

Calling dietary guidelines ‘wrong’ ignores the science

If we really want to fix our obesity problems, we have to make it easier for everyone to eat right

It’s right to tax sugar – but there are many reasons we yearn for something sweet

Even if we are one day able to limit the damage caused by sugar, we all know its power will endure

Charcoal croissants: why is the black pastry a global hate object?

A restaurant in east London is selling a ‘charcoal-activated vegan croissant’ it claims will help detoxify your body. But the jury’s out on the benefits of eating blackened lumps of carbohydrates