The pistachio products that are actually worth buying – and the ones to avoid
With nut contents as low as 1.3 per cent for Lindt Lindor pistachio milk chocolate truffles, it pays to check the fine print
With nut contents as low as 1.3 per cent for Lindt Lindor pistachio milk chocolate truffles, it pays to check the fine print
Can any shop-bought options hope to compete with the real French deal? Our expert hunts down the perfect pastry
From oranges in red net bags to noisy packaging, these are the psychological hacks that brands use to maximise their sales
A new poll ranks the cream cheese pud above Victoria sponge and lemon drizzle – here’s why it’s the nation’s favourite
More of us are eating packed lunches than ever. But are our go-to sandwiches and salads actually healthy, and what can we eat instead?
From high-class Greek yoghurt to utterly disgusting beef lasagne, here’s the best and worst the German supermarket has to offer
The plethora of symbols on supermarket labels can be confusing, so here’s how to make sense of them – and the warning signs to watch for
The secret to a winning berry? A delicate, juicy bite and a perfumed aroma, according to our expert
Plenty of supermarket gelatos are now stuffed with emulsifiers – but, as our tester found, the most natural really do taste the best
These meatless substitutes contain a litany of highly processed ingredients – and supermarket sales are falling
‘The overcooked flavour of school ratatouille’ is how our taster described the filling of one supermarket’s offering
‘I’d eat this happily,’ says our taster of one supermarket’s picnic classic with its short pastry and cheesy filling
One supermarket staple beats the rest with its nicely defined layers and chunky, meaty sauce
A new study has found that British fruit and vegetables contain traces of ‘forever chemicals’. Should we be concerned, and what can we do?
A British-made gouda has been created to enjoy with – and in – a black americano or espresso. I put it to the test
A growing body of research is warning of the dangers of ultra-processed bread. Our expert separates the wheat from the chaff