Good Food
type: channel
link: https://www.bbcgoodfood.com
date: 2025-12-12T10:47:22.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: How to travel sustainably
items: The gifts foodies definitely DON'T want this Christmas
items: How to eat out if you’re on weight-loss drugs
items: How to make hard-boiled eggs
items: How to whip cream
items: Good Food is on Substack
items: Frappé
items: 8 cuts of steak and how to cook them
items: Planet Friendlier: Changing of the seasons
items: A foodie guide to Florida Keys

How to travel sustainably
type: item
date: 2025-12-12T10:47:22.000Z
creator: Lulu Grimes
subject: Guide
subject: How to
subject: Sustainability
subject: Travel
description: Discover how to plan greener holidays in 2026, from off-algorithm escapes to low-carbon travel and food-focused adventures that support local communities
encoded: 10 greener holiday planning tips 1. Off-algorithm places Over-tourism and fighting through crowds doesn’t deliver a restful holiday, nor does queuing to see an Instagrammable view. Travellers are opting to skip the obvious and find more real, sustainable experiences elsewhere. Travel company Intrepid publishes a ‘not hot’ list, which suggests places that are both less visited and tourism-ready. Popular destinations are leaning into off-season visits, such as Scandinavia in February (take thermals), promoting sustainable development and helping local communities gain a better quality of life. Sometimes all you need to do is move one or two roads away from the madness to a different neighbourhood, or opt to stay in a nearby town, area or city – for example, Le Marché instead of Tuscany. The same goes for picking where to eat. Social media is full of must-visit lists, but give yourself time to explore, ask locals for advice, and follow your nose to cafes, street-food vendors and restaurants. If something smells good, it probably tastes even better. 2. Sustainability No longer a niche interest, travel that has a positive impact – or at least minimises negative impact – is what travellers increasingly want, along with all the personal benefits that travel brings. According to Booking.com, 93% of travellers say they want to make more sustainable travel choices, and 53% are aware of the impact tourism has on the environment and local communities. Mintel reports that 71% of UK holidaymakers are interested in seeing information about the sustainability of a holiday before they make a booking. In 2025, growing concerns around overtourism have made headlines, prompting more people to consider where and when they travel. Tourist taxes that support local infrastructure – many of which have existed for years – are now being joined by small environmental levies, such as Hawaii’s Green Fee. Travellers increasingly recognise the importance of protecting the places they love. After a…

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The gifts foodies definitely DON'T want this Christmas
type: item
date: 2025-11-20T10:31:43.000Z
creator: Lulu Grimes
subject: Guide
subject: How to
subject: Christmas gift
subject: christmas gift guide
description: Find out what to avoid buying for a foodie this year - and what they want instead...
encoded: Every year, I try – nicely! – to remind my nearest and dearest that I am thoroughly spoilt for food via work and do not need anything of that ilk for Christmas. This includes recipe books. I know that seems a bit bah humbug, but I’m sure that there are beauty editors and gardening editors who feel the same about work-related gifts. A discussion amongst the Good Food team shows that I am not alone in my ungratefulness, and protracted discussion did come up with some common themes of gifts people do not want: Sets of anything are not necessarily good; three hot sauces is not as good as an excellent one to the same value. Unless it’s curated like this Sous Chef Cult Chilli Faves set. Ditto salt, vinegar and flavoured oils. Strangely flavoured liqueurs or gins are also a bit of a shot in the dark, though Ming Tang-Evans is the master of finding an interesting gin, and last year gave me a fabulous bottle of Peddler’s salted plum gin. Oven gloves that are all looks and no substance, which can actually be dangerous. There’s also split between favouring single gloves or a joined pair. I don’t care either way, but others do. Mugs. This is caveated: some people have very strong options on the look, feel and heft of a mug. Anything that doesn’t fit their aesthetic isn’t going to make it onto the shelf. Clutter. If you wouldn’t give whatever it is you have alighted on counter/drawer space, would they? Side note: does everyone but me use salad servers? Anyhow, onwards to the gifting feedback (I hope our families are avid subscribers to this newsletter) and, more importantly, the gift list of dreams. Please do add your own suggestions, both for and against, in the comments. Things foodies absolutely DO NOT WANT for Christmas: Me: any food-scented bath products – that includes vanilla. I have no wish to smell like a strawberry. Barney Desmazery: any form of cocktail-making kit. I don’t cocktail. Lucy: branded glassware! Those gift sets of minis that come with a free glass engraved…

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How to eat out if you’re on weight-loss drugs
type: item
date: 2025-10-29T12:54:35.000Z
creator: Lulu Grimes
subject: Guide
subject: Health
subject: Weight loss
subject: How to
description: As uptake of weight loss drugs rises, how will it affect the restaurant industry?
encoded: Eating out isn’t just about food. It’s how we socialise, decompress and feel part of a community. But for those taking weight-loss drugs, that ritual can now look very different. Smaller appetites, altered tastes and new habits are reshaping the dining experience, for both diners and restaurants. If you are unable to eat as much as you did or are forced to eat different foods because of a drug you are taking, then meals out might take on a different significance. Everyone has an individual reaction to weight-loss jabs, but generally, the people I spoke to still wanted to eat out and continued to enjoy the experience. All of them still find food delicious; what matters most to them is the timing of the meal, the choices on the menu, and whether they can get a doggy bag to avoid food waste. What GLP-1 weight-loss drugs do First, what are weight-loss drugs and how do they work? Good Food nutritionist Kerry Torrens explains: ‘weight-loss jabs, or to give them their official name, glucagon-like peptide-1 (GLP-1) receptor agonists, are medicines that help people feel fuller by mimicking a natural hormone released after eating. This results in us eating less. Some of the newer versions, like Mounjaro, also act on a second hormone called GIP. This hormone is involved in appetite and blood sugar control, and by influencing it, these jabs help mute the food chatter in our heads. In this way, weight-loss jabs can manage the appetite in our gut as well as in our brains, and because the hormones they act on affect our sense of reward, they can make us feel less excited about eating too.’ It’s also widely reported that some people’s desire to eat certain foods is fundamentally changed. Fatty, calorie-dense food ceases to be attractive; the need to eat vegetables and salad becomes a craving; alcohol is no longer desired. The rise of the GLP-1 generation According to a Kantar Worldpanel survey in 2025, GLP-1 households with users have doubled in the last year in the UK, rising to 4…

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How to make hard-boiled eggs
type: item
creator: Lulu Grimes
subject: Guide
subject: How to
subject: Breakfast
subject: Brunch
subject: Eggs
subject: Hard-boiled eggs
subject: Lulu Grimes
subject: Technique
description: Learn how to make perfect hard-boiled eggs with our easy technique and try our favourite recipes, from fresh salads to wholesome noodle soups
encoded: One of our all-time favourite ingredients, the humble egg can take so many delicious forms. Learn how to make scrambled eggs, or read on to find out how to master the perfect hard-boiled egg. Hard-boiled eggs should have completely set whites but the yolks can have different degrees of softness; they should never be chalky and crumbly or have a green tinge where the yolk meets the white – these are the signs that it’s overcooked. Want the perfect timings for your daily dipper? Check out our guide on how to boil an egg for every yolk consistency imaginable and don’t forget to try our best ever egg recipes. Cook with confidence Download the Good Food app to get full access to exclusive videos, plus handy tools like cook mode, timers and stay awake settings. Get 3 months for 99p How to make hard-boiled eggs There is some science behind the method that works best for controlling the texture of your yolk (see below). It can be harder to peel eggs that are started in cold water as they sometimes fuse to the shell. If you’ve always found this to be the case, try starting with boiling water instead. You can also cook eggs in a pressure cooker or a specialised egg cooker. Additionally, egg timers are available that you place in the water with your eggs, which change colour to indicate how far your eggs are cooked. There is no absolute foolproof way to perfectly boil an egg, as each time, the size and temperature of the egg, and the temperature of the water (when cooking from cold) may vary. Because eggs cook from the outside in, the whites are liable to overcook. However, with a bit of trial and error, you can find the method that suits you. How long for hard-boiled eggs For a medium-sized room-temperature egg, cooking times may vary depending on the egg's size and initial temperature. Once the water reaches a rolling boil and the heat is turned off, the eggs typically require 10-12 minutes to cook through. Top tips for perfect hard-boiled eggs Make sure your eggs aren’t fri…

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How to whip cream
type: item
creator: Lulu Grimes
subject: Guide
subject: How to
subject: how to whip cream
subject: Lulu Grimes
subject: Whipped cream
description: Learn how to whip cream to use in pies, tarts and puddings. Find methods for whipping cream with a whisk as well as a hand or stand mixer
encoded: Want to make homemade whipped cream? There’s nothing lovelier than a heap of billowy whipped cream on a piece of key lime pie or strawberry tart, on a sundae, or in the middle of a cake. Whipped cream also makes the base for some ice creams and parfaits, mousses and tortes. The mechanics of whipping cream are relatively simple, all you are doing is encouraging the fat molecules to join together to trap air, but there are a few rules to apply to make it as easy as possible, and to ensure you don’t end up with butter. Rules for whipping cream: The cream should contain enough fat, at least 30%. Single cream won’t whip but whipping cream (36%) and double cream (48%) will. Thick cream and clotted cream don’t need whipping, they have a different, heavier, smoother texture than whipped cream. Whipping cream will be lighter and fluffier than double cream. You can whip cream with another creamy ingredient such as crème fraîche and mascarpone – make sure it has enough fat content or it won’t whip. The cream should be very cold. The bowl and whisk should also be cold, chill the bowl if you have time and use a glass or metal bowl if you have one. You can use an electric hand mixer, stand mixer, food processor (see below) or balloon whisk (and elbow grease) but you need to adjust the timings depending on which method you use. If you plan on using a balloon whisk then the bigger the head is, the less effort you'll have to put in. A balloon whisk with a wire ball inside it (and hard ball inside that) will work even more efficiently. You can use a flat whisk, or at a pinch a fork – sometimes needs must – but it will take you much, much longer. Whip it slowly and in a controlled way. Don’t over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped. Cream whipped in a food processor with a blade won’t be as light and fluffy as cream that is whisked. The cream will be thicker,…

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Good Food is on Substack
type: item
creator: Lulu Grimes
subject: Information
description: Read more about Test. Taste. Repeat. – a brand-new Substack newsletter from the Good Food test kitchen team
encoded: Test. Taste. Repeat. is a brand-new newsletter from the Good Food test kitchen team, a behind-the-scenes look at what we geek over and debate when we’re developing recipes, making video and podcasts, and chatting about food. Each week, our managing editor, Lulu, chats with a different member of the cookery team to explore a recipe that we all think we’ve cracked. Subscribe now via Substack When it comes to recipes, we all like to think we’ve got the one. That go-to recipe that hits all the right notes, if we’re talking cookies then we’d be championing ‘chewy, chocolatey, crisp-edged, maybe even a little salty’. But here's the thing: no cookie lovers are the same – your best cookie might be someone else's “meh.” Every Tuesday we’ll investigate the ‘why’ and the ‘what’; taking the ingredients and method apart and pondering the science, texture and flavours. We’ll send you a recipe we all agree on (or we at least agree to agree on) – with five (or more) ways to tweak it, plus any other genius tips we think you’ll find useful. There’s room to experiment, and that’s where the fun lives. Test. Taste. Repeat. is free today – subscribe now, and you’ll get: An exclusive weekly recipe, with extensive recipe test notes, every Tuesday The entire archive of Test. Taste. Repeat. Access to our subscriber-only chat Subscribe now via Substack

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Frappé
type: item
creator: Lulu Grimes
subject: Drinks
subject: Recipes
subject: Coffee
subject: Drink
subject: frappé
subject: how to make ice coffee
subject: Iced coffee
subject: Lulu Grimes
subject: Summer
description: Make a cooling coffee frappé with our easy recipe. Enjoy this refreshing iced coffee drink with a dollop of cream or a scoop of vanilla ice cream
encoded: Upgrade your coffee game by trying our coffee frappe and caramel frappe.

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8 cuts of steak and how to cook them
type: item
creator: Lulu Grimes
subject: Recipes
description: Confused by steak cuts? This guide helps you choose the right one, with tips on tenderness, cooking methods and how to make the most of your steak
encoded: With so many varieties of steak available, choosing the right one can be confusing, especially if you're standing in front of the butcher’s counter. Whether you're after a tender fillet, a flavour-packed sirloin or a budget-friendly bavette or onglet, understanding the differences between cuts is essential. This guide covers the main cuts of steak, outlining their key characteristics, how they vary and the best methods for cooking each one. Eating beef frequently isn’t planet-friendly as it has a high carbon footprint, but if you're choosing to eat a quality steak as a treat rather than an everyday occurrence, it pays to have some knowledge about what to spend your money on. Keep practicality in mind too: choose an appropriate size of steak to cook at home rather than trying to match what you might get in a restaurant – think about how big your pans are and what is achievable for you. Steak cuts differ depending on which part of the animal they come from. This affects their tenderness due to muscle structure, fat content and marbling, all of which influence how the meat should be cooked. For example, a lean cut like fillet is best cooked quickly, whereas a T-bone or porterhouse that serves two can be started in a pan and finished in a hot oven for the best outcome. A slightly tougher but more economical option is skirt steak, which you're more likely to see referred to on a steak menu as hanger steak or onglet. To get started, explore our how to cook steak guide, browse our collection of steak recipes and find more inspiration with our steak sauce recipes and steak side dishes. What are the best steak cuts? There is no ‘best’ cut of steak. It all depends on your personal preferences for flavour, tenderness, cooking method and budget. Some cuts are prized for their tenderness, while others offer deeper, more complex flavour as the muscle they are cut from has worked more. Fillet steak is known for being exceptionally tender, whereas rump and bavette are more affordab…

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Planet Friendlier: Changing of the seasons
type: item
date: 2025-04-28T14:00:21.000Z
creator: Lulu Grimes
subject: Information
subject: Sustainability
subject: environment
subject: Environmentally friendly
subject: Planet-friendlier
subject: planet-friendly tips
subject: sustainability tips
description: Is climate change altering the calendar for harvesting fruit and veg? Here's food for thought, plus a few recipes to help reduce your impact on the environment
encoded: We say that eating seasonally is more ‘sustainable’ but what does that really mean? Seasonality is a much-used term when we talk about produce, and we assume that each season gives rise to certain foods appearing in shops without taking stock of how climate change might affect the usual pattern. Last year wasn’t like the year before, or the year before that – rainfalls varied, light levels fluctuated, it got hot and cold at inappropriate moments, and yet we expect what we eat, and when we can eat it, to remain the same. Climate change is blurring the edges of the seasons and extending our window to grow produce, estimated as a month longer than the 1960s according to the Royal Meteorological Society (technically the growing season starts when the temperature gets to five degrees Celsius or more for five consecutive days and ends when the temperature drops below five degrees or more for five consecutive days). Mild weather means the arrival of asparagus gets earlier each year, so there’s no waiting around for 23 April for the traditional start of the season. While that’s good news for asparagus growers and enthusiasts, extreme weather events such as flooding and drought are more common, and changes in temperature, light and rainfall can be detrimental to other crops. Across the last two years the UK had the wettest 18 months since records began, meaning flooded farms, waterlogged soil and, according to DEFRA, veg production was down 4.9 per cent and fruit 12 per cent. Last year was dismal for potatoes and DEFRA have estimated that the wheat harvest could be the second worst since records began. The first ever food security index was published by the government in 2024 to track the increasing threats to food supply. Our weather is no longer reliably ‘seasonal’, and we need to be more aware of what that might mean in relation to what we eat. Where crops are grown may also change as growing conditions become more favourable in some places. Vineyards have sprung up all o…

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A foodie guide to Florida Keys
type: item
creator: Lulu Grimes
subject: Global travel
subject: Travel
description: Exploring the Florida Keys: A scenic 113-mile road trip from Miami to Key West, crossing 42 bridges with ample sightseeing and travel options
encoded: Travelling the lengths of the Florida Keys down 113 miles of road, hopping from island to island over 42 bridges is a trip of a lifetime. The Keys begin an hour’s drive south of Miami and the road takes you all the way to mile marker ‘0’ in Key West. It’s a straight line so it’s an easy drive with plenty of sightseeing opportunities to break it up. There are non-car options, including coaches, and if you extend the holiday, cycling is an option. Key Largo This is the first of the Florida Keys. On this island, you’ll find the Everglades National Park to the west and John Pennekamp Coral Reef State Park to the east with beaches, mangroves, forests and nature trails. Key Largo’s John Pennekamp Coral Reef State Park covers about 70 nautical square miles. Scuba diving, snorkelling trips and glass-bottom boat tours of the living coral reef are available, or you can kayak, paddleboard and hike through mangroves (floridastateparks.org). Eat conch fritters, little neck clams or a fried mahi reuben on rye at Mrs Mac’s Kitchen on Overseas Highway. Sit at the bar for the full diner experience and try Islamorada Brewery beers (mrsmacskitchen.com). Stay at Baker’s Cay Resort. Taking up 15 acres on the ‘sunset’ side of the Keys. It boasts mangroves and trees peppered with tiny hidden beaches and a boat dock where we spotted manatees. Eat at Calusa the Creole-Caribbean restaurant with a lovely balcony; expect fish like yellowtail snapper and mahi. Breakfast includes tostadas, egg ‘bennies’ or fruit-loaded breakfast bowls. The resort avoids single-use plastics, using avocado stone straws, rice paper food wrappers,biodegradable corn starch cups and soft drinks in cans or glass bottles only. You are given refillable PATH water bottles on arrival and there are refill points (bakerscayresort.com). Marathon, Upper Keys Marathon is a 10-mile stretch of 13 islands including Vaca Key, Grassy Key and Fat Deer Key. Cycle the Old Seven Mile Bridge (aka Old 7) to Pigeon Key. Bikes can be rented…

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