Thank you so much to Dan Barber and all the chefs and farmers at Stone Barns Center for having me over to talk after their family lunch yesterday. I talked about how ‘the secret of cooking is the person who cooks’. And also the greatness of Claudia Roden & Zuni Cafe Cookbook

What is a typical day for a UK child experiencing food insecurity? & what can help? (Aside from the big thing: more money). Come & hear teacher Rosie White of TastEd + ⁦Christina Adane⁩ ⁦Magic Breakfast⁩ ⁦Nicole Pisani⁩. Tix here eventbrite.co.uk/e/panel-talk-d…

Food, I sometimes think, is mostly about rituals. One of my most important rituals w:my sister Dr Emily Wilson consists of getting the tofu banh mi hoagies from Fu-Wah deli every time I visit her in Philly. I wrote about these sandwiches & recreated them in THE SECRET OF COOKING

If there is a more beautiful table colour than this in New York City, I haven’t seen it. 💚 at Cafe China yesterday. Also, the food! Szechuan pickled vegetables, dreamy eggplant (aubergine) with string beans, soup dumplings. And the company of Eric Kim 💙🙏

Shanghai always gets stereotyped for having sweet food and brown-sauced dishes 浓油赤酱. But actually one of the most wonderful things about Shanghainese food is the gorgeous seasonal vegetables. This pictures was taken in a typical local greengrocer’s shop in March.

Excited to see the U.S. edition of THE SECRET OF COOKING W. W. Norton & Company actually on the shelf in New York independent bookstores including ShakespeareandCoUSA Broadway and the lovely Kitchen Arts & Letters. So grateful to all the booksellers for supporting the book.

I wrote about Helen Garner’s stellar novella, The Children’s Bach, for Literary Review

#EidMubarak An extra unofficial RecipeOfTheDay for you: Om Ali, which I think of as a particularly delectable version of bread and butter pudding (that, actually, I feel pre-dates it) only with filo pastry instead of bread. So easy and so wonderful! nigella.com/recipes/om-ali

Huge congratulations to @kitchenbee 🎉

THE SECRET OF COOKING has been shortlisted for the @Fortums Food and Drink Awards in the Debut Cookery category 👩‍🍳 #FandMAwards

I’ve been reading cookbooks all my life and always dreamed of writing one. Finally, I did and am so proud and happy that THE SECRET OF COOKING 4th Estate Books has been shortlisted for Debut cookbook of the year at the Fortnum & Mason Food and Drink Awards. Thank you to the judges.

I’ve added the recipe for ‘Magic’ pasta with mushrooms, cream and wine from THE SECRET OF COOKING to my website, if you are looking for a super quick and easy but still luxurious-tasting dinner for one. The magic part is that you cook it all in one pan. beewilson.com/blog/magic-pas…

Curiously, hummingbirds don’t have sweet receptors. They repurposed their umami receptors to detect nectar. Key Question: does nectar taste sweet or savoury to them?

Looking for us? The Food Programme has moved to 11am Friday and repeated 10.15pm Saturday on BBC Radio 4 with a longer duration of 42 minutes.

You can always find us on BBC Sounds bbc.co.uk/sounds/brand/b…

Bee Wilson A lifetime ago I worked in conservation info for a utility company. We did all kinds of tests and found in most cases you could skip preheating. Headline on the news release: The Soufflé That Went Into The Cold

Bee Wilson Modern materials plus central heated homes have removed the necessity to start the oven heating itself before hand. The old ovens had a huge thermal inertia.

Bee Wilson Preheating the oven undoubtedly dates back to the 30's-70's when domestic ovens were made from cast iron and lived in an otherwise unheated kitchen. The metal of the oven would need a preheat to bring it up to what we think of as room temperature these days. [1/2]

Yes! I’ve taken to roasting root veg from a cold start and it works a treat! ✨ theguardian.com/lifeandstyle/2…

Bee Wilson Speaking as a pastry chef Bee it depends some items like breads and some types of pastry rely heavily on the oven spring from a hot oven. There was a page in one of my old baking books of puff pastries baked from160c to 250c & the difference was massive. Some items not important

Bee Wilson This is one of my favourite recipes from the book and I was pretty amazed I didn’t need to heat the oven up.

wonder if there's a historical explanation for the inertia of oven preheating - in that you generally couldn't light an oven with the food in it, you had to light it first