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Oscar Wilde said, ‘the only way to get rid of a temptation is to yield to it’ and that’s how we feel about doughnuts – fresh, sweet rings of deliciousness!

World Food Day is celebrated every year around the globe on 16 October in honour of the date of the founding of the Food and Agriculture Organisation (FAO) of the United Nations in 1945. Each year the celebration is themed and this year the focus is on Healthy Diets for a #ZeroHunger World!

Even the greatest chefs need a helping hand from time to time, and thanks to Epicurious – a digital brand for consumers interested in food and cooking related topics and started by Condé Nast in 1995 – here are some of the best things you can do to be a better cook right now.

While food is part of our daily lives and naturally provides sustenance, it’s become so much more than that when we look back through the years. The food modern man has enjoyed over time, has formed part of our identity, it’s taken on a life of its own and become iconic markers on our timeline.

A condiment by definition is ‘a substance used to enhance the flavour of food’ – imagine how bland and boring our meals (lives!) would be without them. But as much as we love them, and as much as they make most dishes taste more fabulous, they’re not always best for our health, because often they’re laden with sodium or sugar. If you want to retain flavour, but also want to make healthier choices, read on for striking the best balance.

BBQ Marinade vs Home-Made

Lilly Bollinger, tasked with travelling the world and promoting the Champagne brand, once famously said ‘I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty.’ Much loved throughout the world, particularly at celebrations, few things are more synonymous with New Year’s festivities than Champagne.

For centuries, countless volumes have been dedicated to the crafting, perfecting and savouring of wine, in all its many heady forms. Today the science of wine and winemaking (also known as oenology) has been raised to an art form with vineyards and vintners all competing to be the best. And chances are, if one were to ask any of these aficionados about wine pairing, a long list of rules would ensue. All of which can be intimidating for someone new to the joys of wine pairing, but it needn’t be a daunting task if you follow a few basic principles.

Eat This, Not That! is an American organisation begun in 2007 to better identify the caloric and nutritional content of every day food, particularly that sold by the fast food industry. In their role as public watch dog, they have encouraged various food chains to not only be more transparent about what goes into their food, but to also introduce healthier options.