"We are confused about fats," says Al Overton, who buys gourmet oils for the organic supermarket chain Planet Organic. "People are always asking me what to cook with. The simple answer is, keep a range of oils. Keep coconut or a similar saturated fat for heavy frying, olive and rapeseed oils for light frying and salads, and pumpkin and avocado oils for dressings and dips."

"Food occasions coming up"

"A few months ago, the London bartender Tony Conigliaro told me that weak cocktails can be more aromatic than stronger drinks. That observation provoked me to play with the proportions of alcohol and water in spirits and wines. Then this month, a barista showed me that I could make tastier coffee by brewing it with less ground coffee and more water. It’s true, as it turned out: Water is indeed a useful flavor enhancer, exactly because it dilutes other ingredients and can change their balance for the better."

"The trick to really aromatic basil is to ration its water intake, to ensure that it grows slowly."

Harold McGee (author of "On Food and Cooking") is blogging. Brilliant.

"Fergus Henderson reveals the secrets behind the delicious eccles cakes ['particularly fine when consumed with Lancashire cheese'] served at the St John restaurants in London."

"Seasons brings all the information you need to you to make the right decisions when choosing your food during shopping or at the restaurant. Live greener with buying local and seasonal products."

CAKE. etc. "What is the best dessert you have ever created? This applies to cakes, pies, cookies, et cetera."

"Handy substitutions you can make for common baking ingredients"

"KitchenBug could be described best as a social recipe application. It allows you to create, bookmark and share recipes in a very seamless way."

"Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have?"

"Spicy, paprika-infused Spanish pork sausages". So yeah, the vegetarian thing is going well so far.

"We claim to be a nation of foodies, yet vegetables still mystify many cooks - especially those weird specimens that turn up in the weekly organic box. What exactly do you do with chard or salsify? Do turnips have to be a turnoff?"

"All of my Gastrotours are a unique opportunity to join me for an insider's view of London's vibrant culinary hotspots."

"A "healthy food hot list" consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease."

"I'm trying to establish a toehold as a food columnist here in the UK after 15 ghastly years in advertising, marketing and new media."

"If you're a busy Londoner this organic food delivery service is specially for you. We're a small green local service bringing certified organic produce straight to your table. Delivery is free for orders of £13.95 and above. You can set up a regular ord

" We deliver delicious boxes of fresh organic fruit and veg, organic meat, sustainably sourced fish and loads of other ethically produced foods."

"The sandwich project’s aim is to collect the world’s favourite fillings between two pieces of bread."