Good Food
type: channel
link: https://www.bbcgoodfood.com
date: 2026-05-13T15:26:22.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Homemade whipped cream
items: 10 top tips to raise your baking game
items: Espagueti verde (green spaghetti)
items: Tamales
items: How to cook salmon
items: 8 top chefs on how to turn your tin of beans into an easy gourmet dinner
items: Dark & chunky marmalade
items: Beans, bar seats and bulk buying - inside the food trends of 2026
items: How to travel sustainably
items: The gifts foodies definitely DON'T want this Christmas

Homemade whipped cream
type: item
date: 2026-05-13T09:22:17.000Z
creator: Lulu Grimes
subject: Recipes
subject: how to make whipped cream
subject: Whipped cream
description: Learn how to whip cream to use in pies, tarts and puddings
encoded: Want to make homemade whipped cream? Fresh whipped cream is the perfect finishing touch to a key lime pie, strawberry tart or sundae, or you can use it to fill a cake. It's also the base for some ice creams, parfaits, mousses and tortes. The mechanics of whipping cream are relatively simple – you're simply encouraging the fat molecules in the cream to join together and 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. Lulu's tips for whipping cream: The cream should contain enough fat – at least 30 per cent. Single cream won’t whip up, but whipping cream (36 per cent) and double cream (48 per cent) will. Thick cream and clotted cream don’t need whipping; they have a heavier, smoother texture. Whipping cream will result in lighter, fluffier whipped cream than double cream. You can whip cream along with another creamy ingredient, such as crème fraîche or mascarpone – just make sure it has enough fat content, or it won’t whip up properly. For best results, the cream should be very cold, as should the bowl and whisk – chill the bowl in the fridge first (use a glass or metal bowl, if you have one), if you have time. You can use an electric whisk, stand mixer, food processor or balloon whisk to whip cream, but adjust the timing accordingly. If you're using a balloon whisk, the bigger the head of the whisk, the less effort you'll have to put in – and one with a wire ball inside will work even more efficiently. You can use a flat whisk or, at a pinch, a fork – but it will take much longer. Cream whipped in a food processor won’t be as light and fluffy as whisked cream – it will be thicker, so it's a good method if you want to cover a cake in whipped cream. Whip the cream slowly and in a controlled way to prevent over-whipping it – once it just reaches stiff peaks, stop. Over-whipped cream will first become grainy, then turn to butter. When whipped properly, cream will roughly double in volume.

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10 top tips to raise your baking game
type: item
date: 2026-05-06T09:29:55.000Z
creator: Lulu Grimes
subject: News & Trends
description: Whether you’re new to baking or a seasoned pro, there’s always lots to learn. Here are the tricks, tips and techniques we swear by
encoded: At Good Food, we spend lots of time talking about the tips we’ve learned, whether they’re from years ago or yesterday. Cooking is a lifelong learning experience; there are recipe books to enjoy, skills videos to watch, bakery items to eat and social media feeds of flaky, custardy joy to (doom) scroll through. The food world is teeming with ideas – good and bad. As a food team, we have about 73 years of experience between us. We’ve done a lot of baking and learned many things, some of which we hope you’ll find useful. 1. Follow the recipe Unless you are a free-range, ‘I’ll take the result as it comes’ baker, it’s usually best to follow instructions… provided you trust your recipe supplier. Just be sure to measure everything carefully using scales, measuring spoons and measuring jugs. 2. Room temperature ingredients Should your butter be soft or hard and cold? You can cream the former and grate the latter, but not vice versa. If you’re creaming butter and sugar, soft butter is more effective. Softened butter holds its shape but sinks into an indent if you push a finger against it – any softer won’t create a good bake. Put an upturned hot bowl over butter to soften it more quickly, but don’t use a microwave – you’re likely to end up with a puddle. Eggs also work differently when cold or at room temperature. Take chilled eggs out of the fridge an hour or so before use so the whites achieve more volume. However, eggs are easier to separate when cold, so chill them before embarking on meringues. 3. Check your expiration dates for things that matter Baking powder and bicarbonate of soda (baking soda) won’t activate if they are old and lack oomph. That cute old tin on the shelf? Dump the contents and keep the tin. 4. Pastry ratios The quantities for basic pastry are half fat to flour, so weigh your flour and you’ll need half the amount of fat to make a very easy-to-use pastry. A splash of hydration may be needed to bring it all together — a tablespoon or two of water, milk …

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Espagueti verde (green spaghetti)
type: item
subject: Recipes
description: This warmly spiced Mexican roasted poblano pasta sounds like an unusual combination but the peppers and creamy sauce are delicious.
encoded: Add some shrimp, chicken or chorizo sausage for an even better rendition. Poblano peppers have a deep flavour but aren’t too spicy.

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Tamales
type: item
subject: Recipes
description: The smell of steaming corn masa and smokey salsa verde will make your kitchen smell like a Mexican restaurant. Tamales are fun to make and although they take some time to prepare, it’s worth every minute.

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How to cook salmon
type: item
creator: Lulu Grimes
subject: Recipes
description: Learn how to prepare and cook salmon with this simple recipe – we've focused on cooking salmon in the oven but also included other methods below.
encoded: Salmon is the easiest of fish to cook – pieces of fillet tend to be relatively thick and this makes them robust enough to move around and turn over halfway through cooking, should you want to. The skin also comes off easily, so if you cook pieces with the skin on, you can lift it off when the fish is cooked before serving. You can buy whole salmon (especially good value at holiday times), sides of salmon (half a fish), large pieces of fillet and individual pieces. Choose what suits you best. Follow this guide for tips on how to cook salmon, then put these skills to use with our salmon recipes and salmon recipes for kids. Salmon is rich in omega-3 fatty acids, which are thought to support heart health. You can read more about the health benefits of salmon in our nutritionist's guide. What is the best way to cook salmon? Salmon can be baked, roasted, pan-fried, stir-fried, cooked ‘en papillote’ (wrapped in foil or paper) and steamed. The easiest way to cook salmon is in a baking dish in the oven. This causes the least mess and also – if it bothers you – less of a fishy smell in the house. You will, however, need to add a little oil to stop it sticking to the dish. If you’d prefer not to use any oil then steam the salmon by putting it on a plate with any flavouring you want to use inside a steamer, or wrap it in foil or baking paper, then steam or bake it. If you want a crisp skin then pan-fry the salmon skin-side down. If you need a speedy method, pan-frying salmon is much quicker than baking. To make your salmon juicy and full of flavour, cook it ‘en papillote’ (wrapped in foil or paper) in this recipe for ginger & soy salmon en papillote. Stir-fry your salmon and combine with vegetables such as pak choi and sugar snap peas for a high-protein dish that's ready in 25 minutes. For a speedy fish supper that's low-calorie and low-hassle, try this steamed salmon & veg rice bowl. Roast your salmon in this brilliant all-in-one dish that's perfect for a Friday night fish sup…

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8 top chefs on how to turn your tin of beans into an easy gourmet dinner
type: item
date: 2026-03-10T11:21:46.000Z
creator: Helen Salter
subject: Budget
subject: Guide
subject: Sustainability
subject: How to
description: Cheap, sustainable and endlessly versatile, eight famous faces share chef-approved ways to make a tin of beans shine. Perfect for a quick lunch or comforting supper
encoded: Beans are a storecupboard hero, and the benefits of adding more into your diet are plentiful. A nutritional powerhouse, beans are full of fibre, a valuable source of plant-based protein, are low in fat and have a blood-balancing, low glycaemic index (GI). Beans are also associated with helping us stick to a healthy weight, supporting gut health and reducing our risk of several chronic diseases, including heart disease, type 2 diabetes and certain cancers. Swapping some of your usual proteins for beans can also help cut your food bill (to replace more expensive protein). Beans are not only good for you and your purse strings, but also for the planet. Beans and pulses fix nitrogen in the soil as they grow, improving soil health and reducing fertiliser use. They also help increase microbial diversity in the soil. But what happens when top chefs are asked how to take a humble tin to new heights? From curry twists to nostalgic comfort food, eight chefs below reveal their favourite ways to elevate a can of baked beans. Jeremy Pang "Best served with fish fingers, a runny fried egg & crispy fried salami on top. This was the first successful meal I ever made for myself when I was growing up. I think it was a nostalgic thing when we moved to Singapore, as I clearly missed a good old British fry up, but sausages in Singapore weren't great, so I swapped them out with fish fingers for the ease of a good quick meal!" Nadiya Hussain "I would start with a good amount of butter in a pan, as soon as the butter has melted, add some cumin seeds and chilli flakes, warm through, add the beans and then some curry powder, heat through and then fresh coriander at the end. Best curried beans." Becky Excell "As good as a tin of beans is just 'as is', it's just too much fun to jazz them up while you're warming them up in a saucepan. My go-to would be a dash of gluten-free BBQ sauce, a smidge of tomato purée (if the sauce is particularly watery), a decent amount of smoked paprika and some finel…

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Dark & chunky marmalade
type: item
date: 2026-02-11T10:56:52.000Z
creator: Lulu Grimes
subject: Premium
subject: Recipes
subject: Caramelised onion marmalade
subject: Easy marmalade
subject: Homemade marmalade
subject: Seville oranges
subject: what to do with seville oranges
subject: Whisky
description: Take the faff out of making marmalade with this treacly dark, thick-cut version using Seville oranges, which provide the ideal level of bitterness

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Beans, bar seats and bulk buying - inside the food trends of 2026
type: item
date: 2026-01-01T08:00:25.000Z
creator: Lulu Grimes
subject: News & Trends
description: Good Food's managing editor predicts what's in and what's out for 2026
encoded: Forecasting trends is a dark art at the best of times; they are either based on the past, in the ‘everyone is eating this’ vein, or punted into the future via food industry R&D, hopeful PR planning or plain wishful thinking. Covid, various wars, and weather events have shown that nothing is ever certain and, actually, who the hell knows what 2026 will bring? However, we must prevail. By the time you read this, we’ll be working on the Easter print issues, so we’ve already needed to look ahead and try to second-guess what’s coming in terms of food trends/social media madness/exciting things. We know there’s a World Cup next year and that America will celebrate 250 years of independence, so it’s likely the USA will shine brightly through food (I recommend you read Peach Street to Lobster Lane — Felicity’s eating tour of the US). The Winter Olympics and Paralympics will be in Northern Italy, so that will be stylish and aperitvo adjacent. Perhaps The Flo will be the new labubu. On the health front, it’s all about maxxing; last year’s protein is this year’s fibre, which is good news for eating more beans and legumes and veg in general. Pinterest are calling cabbage the cauliflower of 2026. I suspect the varied green colours have as much to do with the choice as the veg itself. Cue headlines referencing school dinners that no one in Gen Z or Alpha will understand. I asked Emma Hartfield, our health editor, for her take; her thoughts are below. You get my drift. Here are some ‘in’ and ‘out’ food-based themes that we think will play out in 2026, whether they are a good or bad thing appears to be irrelevant to a trend, perhaps we should make a list of the horrors of the last few years. Anything that encourages food waste is at the top. For a tongue in cheek look back, I recommend penknife. Do let us know what you’d add to our list. Food trends for 2026 In: Fresh spins on old favourites Take any dish and reinvent it. Fusion is back, mash-ups are cool, budget and gourmet are be…

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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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