delicious. magazine is a treasure chest filled with more than 60 tested recipes to cook for family and friends, from the simple to the more challenging, plus inspirational ideas for seasonal ingredients, food and wine matching, foodie travel hotspots, behind-the-scenes stories about food heroes and producers, interviews with chefs, and campaigns. And now there's a Be a Better Cook section packed with expert tips, techniques, step by step guides, food and product tests, useful gadgets and the science behind cooking.
Starting with the January issue 2014, delicious. magazine will publish each issue in the same month as the date on the cover. So now you can be inspired by the exciting seasonal recipes in every issue, confident you'll find all the ingredients – whether in supermarkets, food markets or your vegetable patch.
As a subscriber you'll receive the following benefits:
A discount off the RRP of your magazine
Your magazine delivered to your device each month
You'll never miss an issue
You’re protected from price rises that may happen later in the year
You'll receive 12 issues during a 1 year delicious. Magazine magazine subscription.
Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Articles in this issue
Below is a selection of articles in delicious. Magazine Mar-17.
WELCOME TO March
It’s the in-between month – a few spring flowers poking their blooms bravely through the soil, but no fresh home-grown veg or fruit to get eager about, apart from glorious pink forced rhubarb. It’s ti...
MARCH moments…
Weekend away March brings the first day of spring, which means daffodils in abundance. We have the poet Wordsworth to thank for the fact that the Lake District is forever associated with the nodding ...
FROM OUR INBOX…
STAR EMAIL
subject: Brain food
from: Julia Brown
I read your recommendation for The Case Against Sugar by Gary Taubes in your January issue [p4] and went and bought the book....
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
THE BISCUIT CHARTS
We can all agree we’re a nation of tea drinkers, but do you agree with the ranking of Britain’s biccies? Choc...
A SLICE OF MY LIFE
The celebrated Chinese cookery writer talks growing up in the kitchen and eating his way across the globe
KEN HOM
WHERE IT ALL BEGAN
I went to work at my uncle’s restaurant in Chicago’s Ch...
WISH LIST
These pages are about us doing the hard work so you don’t have to… Joy! We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, te...