You can really work up an appetite watching all that cricket and we're in on the action, matching our TV snacks to the World Cup teams playing that day.

Easter will be upon us soon, and that is why you can barely move in your local supermarket for chocolate egg offerings.

Malaysia has its Prosperity Burger, the Indians tuck into McCurry Pan and in Israel there's the ever-popular McKebab.

We decided to go with the Spanish spirit of the place and ordered a jug of white sangria. It was delicious - a colourful mix of strawberries, mint, orange, lemon, and cloves.

Behind the appeal of Indian food - what makes it so novel and so delicious - is also a stranger and subtler truth.

Facebook sensation Jas McPhee, author of the recipe book Feed a Family of 6 for Under $20, talks with Emily Simpson about success, poverty and her famous father.

We've all pondered if (and how) you can send food back. Lee Suckling susses it out.

New Zealand wine company Invivo is aiming to raise up to $2 million through the equity crowdfunding platform Snowball Effect.

The next time you reach for a snack, you may want to make it a handful of nuts because research shows they can reduce your risk of death from heart disease.

But why does being poor make you fat? Here's a thought: it could be a lack of personal responsibility, writes Rodney Hide.

Restaurants do write some dreadful tosh about themselves. "Quality ingredients" are always "freshly sourced" and "expertly prepared" (as distinct from second-rate stale crap carelessly chucked together, presumably).

It’s the taste of home that many immigrants miss. Alexia Santamaria meets some who are sharing their foods with their new country.

For National Kids’ Day, open up the kitchen and give them free rein!

Tired of summer whites and rosé wines? Longing for a robust red even if you have to match it with fish and salad? Help is at hand ...

The Otago restaurant and its host are world famous — the seafood for its freshness and the host for her good humour.

The look is the big drawcard for The Garden Shed. As the name suggests there's a botanical, rustic theme throughout the establishment.

I'm making a bit of a departure today by reviewing two products that have very few ingredients. No lists of additives to wade through today.

A low-calorie diet isn't necessarily a healthy and balanced diet.

A big fall in the amount of beer available has lead to a 2 per cent fall in the size of New Zealand's alcohol supply last year.

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.

Try the flavours of Thailand: citrus, basil and coriander.

Three New Zealand wines seeking points of difference while retaining those elements you expect to find in wines you particularly enjoy.

Succulent steak, beautifully cooked every time, is one of life’s simple pleasures — and a tradition for the patrons at Jervois Steak House.

These cookies are incredibly popular with people who have bought them fresh-baked from the stores.

Joanna Hunkin reviews Bedford Soda and Liquor at Ponsonby Central.

Kiwi chef Peter Gunn has been crowned the winner of the Pacific round of the San Pelligrino Young Chef competition.

People associate the luxury of an expensive restaurant with sexual pleasure, while eating tasty food in a cheap diner is more likely to be compared with drug addiction and physical trauma, scientists found.

Peter Washer runs perhaps New Zealand's best known food truck, The White Lady.

Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.