Beloved of everyone from prime ministers to Sir John Betjeman, brown sauce–arguably Britain’s favourite piquant condiment–has a wonderfully rich history, writes Harry Pearson

From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations

Hidden preservatives, disguised sugars, ultra-processing and even insects: uncover the truth behind your food’s shopping list of secret ingredients

Using the right oil for the right job doesn’t just improve flavour, it can save you money too. Different oils perform best at different temperatures, meaning less waste, better results and no more bin

Using up the forgotten condiments that are cluttering up his fridge is more than GH ’s Simon Swift can stomach

Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month