Alongside Heinz ketchup, French’s mustard and Flying Goose sriracha, Tabasco sauce is a cult condiment. Available in eight strengths, it can be used to add flavour and heat to liven up almost any dish. From understanding how it’s made to using it in simple recipes, here’s what you need to know about the world’s most popular hot pepper sauce.

New distilleries and a growing appreciation for the craftmanship involved in producing Scotch mean Scotland’s whisky industry is enjoying a boom time. Kristiane Sherry of Master of Malt explains how – and why – you should get involved…

From a snack that counts as one of your five a day to a new Mexican spirit from the Breaking Bad boys, these are the latest and the coolest food and drink launches you need to know about…

Jacob Kenedy is chef patron of Soho institution Bocca di Lupo, ice-cream parlour Gelupo and pub Plaquemine Lock. A Londoner born and bred, who better to show us around his favourite neighbourhood and recommend his top Soho haunts? From brunch and mid-morning coffees to aperitivo, dinner and late-night pints, here are his tips.

From navigating a drinks menu to catering for a dinner party, choosing the right wine to go with your food can be make or break. With years of experiences as Head of Wine at prestigious members’ club 67 Pall Mall, and a new recipe book hot off the press, few men are more qualified than Ronan Sayburn to explain the basics.

With a top modelling career, his own photography and production studio and a massively popular restaurant under his belt, we couldn’t wait to delve into entrepreneur Tom Warren’s little black book. Here, the co-founder of London hot spot Wild By Tart reveals his favourite destinations across the capital and beyond…

Bobby Groves is head of oysters at Chiltern Firehouse. Last year, he rode 5,000 miles on a Triumph motorbike, hugging the coasts of Britain and Ireland for his new book Oyster Isles, which celebrates the bivalve and its rich history. It’s also a great guide to the best places to eat oysters on these islands. Here, Bobby shares his top tips for buying, shucking and serving them…

Last month, we showed you the essential spirits and mixers you need to create the ultimate at-home bar. This month, we went to eight top bartenders and mixologists & asked them to share the equipment and gadgets they can’t work without. From soda streams and blenders to stemless wine glasses and Mexican elbows, here’s everything you need to complete your bar and pep up your at-home drinking experience.

Born and raised in Wisconsin, Tim Anderson studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef and opened Nanban, a restaurant described as “Wagamama on acid”. He spoke to SLMan about his favourite places to eat in London and beyond, what it’s been like relaunching two restaurants in the current climate, plus his thoughts about the future of dining…

They used to be an afterthought, but non-alcoholic cocktails are becoming a key part of healthier lifestyles. To prove it, we asked 13 bartenders and mixologists for some booze-free recipes that can’t help but impress…

Alan Turner and Terry Williamson met while working in a pub and bonded over a shared love of brunch. In 2013, they quit their jobs to open Sunday in Islington. These days, they serve 400 customers a day and get through 1,500 eggs per week – so who better to talk us through how to get the best out of them. From scrambled and poached eggs to omelettes and shakshuka, the pair share five ways to prepare and serve eggs like a pro.

You may be clued up on the best wines to buy, but what about the accessories you need to make the most of them? Leading wine journalist Matthew Jukes gave us his list of the kit worth buying…