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Most recently published stories in Feast.
Buck’s Bar — Glasgow, Scotland
After living in Glasgow for 10 years now I’ve come realise that a Scottish winter is like an angry dog scratching at your door, barking and salivating and waiting for you to come outside so it can gnaw on your leg, leaving you writhing in agony and suffering and questioning why you ever left the comfort of your slightly less damp and chilly flat. It’s been raining for weeks here in Glasgow, which is typical for January/February, and the flooding on some streets (while fun to drive through) are getting a bit out of control, and starting to feel a bit apocalyptic. In spite of the torrential weather, or perhaps as a result of it, I found myself once again bowing to the demands of my empty stomach, so I donned my layers, grabbed my umbrella, and left for a walk into the city centre of Glasgow to get some dinner (aka dat gravy).
By Gary Heather8 minutes ago in Feast
Researchers investigating sea slugs find the most effective method for enhancing human memory.
Sea slug neurons best enhance long-term memory when a second learning experience takes place 24 hours following the first; shorter or longer intervals do not have the same effect, according to research. This little window implies that cells have an internal clock that determines when fresh data may be reinforced and stored.
By Francis Damiabout 3 hours ago in Feast
The Best Wines & Spirits for March Celebrations
There is a specific kind of restlessness that comes with March. It is the "shoulder season" of the calendar, that awkward, beautiful stretch where we are collectively shaking off the winter chill while eyeing the first signs of green. From a hosting perspective, this presents a unique challenge. You can’t quite commit to the crisp, ice-cold rosés of July, but the heavy, oak-laden reds of December are starting to feel a bit suffocating. Finding the best wine and spirits for seasonal parties right now requires a bit of intuition and a willingness to embrace the transition.
By Elise Parka day ago in Feast
Raspberry, Mint and Vanilla
Welcome to another episode of 'Cake Vs. Cookie' and this, if you haven't realised, might be a sporadic series of mine in which I do this if and when. I want to start doing it now because there are so many nice spring flavours to make slightly worrying combinations out of. Two days ago I released my first part in the series where the flavour profile was lemon, basil and coconut and the cake definitely won the day there. You can read the whole ordeal below:
By Annie Kapur2 days ago in Feast
Scones. Top Story - April 2026.
Alright, let's not fuck about - here is what you need: Ingredients: 350g self raising flour 90g butter pinch of salt tsp of baking powder 175ml milk a squeeze of lemon a drop of vanilla an egg fresh strawberries, if they're in season Extra flour Even more flour Dried fruit (I consider this completely optionasl and usually leave it out)
By L.C. Schäfer3 days ago in Feast
The 10 Best Foods To Eat During Passover
Every year in early Spring, Jewish communities around the world celebrate Passover (Pesach) - the 8-day celebration of the biblical story of Exodus, where the Jews were liberated from slavery in Egypt. The celebration not only commemorates the liberation, but it gets its name from the final plague, where the angel of death "passed over" the homes of Jews sparing their firstborns.
By Jenika Enoch3 days ago in Feast
Breakfast Tamale Casserole (Slow Cooker Recipe) *Vegetarian Friendly*
Seriously, I wish I were one of those moms who got up and made breakfast every day. But I'm not a morning person. Between insomnia and my children inheriting the chronic nightmare gene, I don't get a lot of sleep at night. Once the wee hours of the morning hit, I finally get to take a proper rest, mostly because my kids are in school and my husband is wonderful.
By Hope Martin3 days ago in Feast
French Toast *Or Cinnamon Roll* Casserole
My Breakfast Queen Ride-Or-Die has blown my mind away with the weirdest combination of flavors. When my sista said she was making breakfast-for-dinner, I got excited. What I wasn't prepared for was to be taken to a whole new level of delish. I'm going to be honest with you, I did not trust the process at first. When she told me what she was making and how it was done, I was skeptical.
By Hope Martin4 days ago in Feast
Lemon, Basil and Coconut
100% Vegan Recipe Okay, so I've done this thing where I've asked a random generator to give me a flavour profile. Then, I made cookies and cupcakes from it. I got my mother to taste them both and see which one she thought was better. Let's take a look at the flavour profile.
By Annie Kapur4 days ago in Feast
