“My knife is sharper than yours” begs the question “well how do you prove that?”

As we reported a short while back here scientists and food technicians around the world are busy developing alternatives to real meat.

Even though there are many exotic – and not so exotic – materials that can be used to make very sharp blades, what's interesting is the longevity of the current standard – the steel blade.

A quick perusal of the articles on The Grind and you'll see quite a few of them focus on meat.

This is the second in our two part review of the most expensive food ingredients in the world.

After last month's article about weird and wonderful foods around the world, we've been bitten by the 'listicle' bug and thought it might be interesting to find out what the world's most expensive foods are.

One man's meat is another man's poison, as the saying goes.

Quietly, right around the globe, scientists are seeing if they can make fake meat that people would actually want to eat. 'Why?' I hear you ask. Well, there are lots of reasons.

There's a theory in the world of journalism (and PR) that there are only three things that drive the news - tragedy, controversy and quirkiness. In that order.

We've covered the resurgence in interest in barbecuing and the rise of competition barbecue in a few of our previous articles. We took some time out recently to speak with Tony Gimellaro, captain of the Beard & The BBQ competitive BBQ team