Category Archives: Food

Your Meal Deal Might Be Raising Your Risk Of Lung Cancer, Study Warns

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Eating ultra-processed food (UPFs) has already been linked to 32 harmful effects to health, including a raised risk of type 2 diabetes, heart disease and early death.

Now, another study has linked a higher intake of ultra-processed food to an increased risk of lung cancer.

Lung cancer is the most common cancer in the world. It’s the third most common cancer in the UK, with around 49,000 people diagnosed each year.

Previous research has noted a “significant association” between intake of UPF and the risk of several cancers, including colorectal, breast and pancreatic cancer.

Here’s what you need to know about the latest study.

First up, what is ultra-processed food?

Ultra-processed food typically undergoes multiple processing steps and contains long lists of additives and preservatives. It’s often ready-to-eat or heat.

Examples include ham, mass-produced bread, cereal, crisps and biscuits.

It’s thought more than half of the typical British daily diet is made up of ultra-processed food. But not all of these foods are terrible news – yoghurt and high-fibre cereals, for instance, can form a part of a healthy diet.

There is however a clear link emerging between negative health outcomes and diets high in UPF.

The Food Standards Agency (FSA) noted “we still don’t know whether it is because these foods are unhealthy because of how they are made, or if it’s because a large majority of processed foods are high in calories, saturated fat, salt and sugar”.

UPF intake also increases the risk of weight gain, overweight and obesity, which is the second biggest cause of cancer in the UK.

As high consumption has already been linked to a heightened risk of several health conditions, researchers wanted to know if this might also include lung cancer.

What did the new lung cancer study find?

Researchers used data from the US Prostate, Lung, Colorectal and Ovarian (PLCO) Cancer Screening Trials, involving 155,000 participants aged 55–74.

Cancer diagnoses were tracked until the end of 2009 and cancer deaths until the end of 2018.

Some 101,732 people (50,187 men and 51,545 women; average age 62) who completed a Food Frequency questionnaire on their dietary habits on entry to the trials were included in the study.

Foods were categorised as: unprocessed or minimally-processed; containing processed culinary ingredients; processed; and ultra-processed.

The three types of UPF that featured the most were lunch meat (11%), diet or caffeinated soft drinks (just over 7%) and decaffeinated soft drinks (nearly 7%).

Over a period of 12 years, 1,706 new cases of lung cancer were diagnosed, including 1,473 (86%) cases of non-small cell lung cancer and 233 (14%) of small cell lung cancer.

After accounting for factors including smoking and overall diet quality, researchers discovered participants who ate a diet high in UPF were 41% more likely to be diagnosed with lung cancer than those who ate the least UPF.

Specifically, they were 37% more likely to be diagnosed with non-small cell lung cancer and 44% more likely to be diagnosed with small cell lung cancer. The findings were shared in the respiratory journal, Thorax.

The study has major limitations

The study is observational, so no firm conclusions can be drawn about cause and effect.

The researchers also acknowledged they weren’t able to factor in smoking intensity (worth noting given smoking is the main cause of lung cancer) and dietary information was collected once, so couldn’t account for changes over time.

In response to the study, Professor Sam Hare, consultant chest radiologist at the Royal Free London NHS Trust, said: “A quarter of lung cancer cases occur in non-smokers so we do need research exploring whether other factors are associated with lung cancer. We also know immunity is linked to cancer biology so it is a good idea to do research into factors like diet.”

Yet he said more work is needed to establish direct causation between UPFs and lung cancer.

“Crucially, whilst the study does make some adjustments for smoking status, the amount of smoking is not factored in, which is known to be directly related to lung cancer development,” he said.

“Dietary habits also change considerably over the course of such long term studies. As such, it is difficult to directly conclude that lung cancer is related to the level of UPF consumption alone given it was only declared at the start of the study.”

Professor Tom Sanders, an expert in nutrition at King’s College London, also noted the smoking link, and added: “Unhealthy diets often go hand in hand with smoking habit and low socioeconomic status. But there appears to be no plausible mechanism to explain why ultra-processed food should affect risk of lung cancer.”

Should you cut out UPFs?

The study’s researchers suggested limiting consumption of ultra-processed food may help curb the global toll of lung cancer.

Supermarkets are home to thousands of UPF products, which can make it really hard to know where to turn during your weekly food shop. Often, these are the most affordable products, too.

The British Heart Foundation previously advised: “Instead of trying to completely cut out these foods, think about the balance in your diet.

“Make sure that there are minimally processed foods in there too – eat fruit and vegetables with your meals and drink water instead of sugary drinks – and try to fit in time over the week for home cooking.”

Whole grains, fruit, and vegetables could help protect against cancer, so it’s certainly worth trying to add more of these to your trolley if you can.

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So THAT’s Why Restaurant Risotto Tastes So Much Better

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Risotto is one of those creamy Italian dishes that’s oh-so-comforting and a real treat as the weather starts to cool.

But if you find the risotto you make at home is lacking a certain something, culinary pros have a word of advice – and the mistake you’re making might actually be very easy to rectify.

Recently, a risotto-loving Redditor took to r/AskCulinary to say their risotto smells nice and rich, but “doesn’t taste that way” – and they pondered where they were going wrong.

They shared that they typically cook the onions and toast the rice for a minute, before adding white wine. They then cook the rice in mushroom stock (for about 25 minutes) before adding butter and parmesan.

Redditor ivaivazovski also said they added some mushrooms, which they’d fried separately and, again, deglazed with white wine.

“It tastes alright, but I was expecting it to taste a lot richer based on the smell. What can I do to actually enhance the taste?” they asked.

How to make risotto richer

If you’ve been faced with the same dilemma, chances are you’re skimping on salt. Or butter. Or both. As one commenter said: “Richness comes from fat, so more butter and more cheese folded in.”

The overwhelming consensus was that the probably dish needed more salt, too.

“Risotto, especially mushroom risotto, wants lots of butter, and you’re likely lacking salt as well,” said one respondent.

Others suggested you could add salt (“and a little complexity”) with a tablespoon of soy sauce.

Chef Ben Kelly said when making restaurant-style mushroom risotto, the key technique is to “slowly and gradually cook a starchy ingredient by adding liquid in small amounts and stirring”.

The aim is to “draw starch” from the main ingredient to give the dish its creaminess. The chef said 90% of the creaminess should come from the starch, and the rest should come from butter and parmesan cheese.

Any other tips?

Just. Keep. Stirring.

The chef explained you should be adding a ladle of stock to the rice and then stirring it gently until the liquid has been absorbed – “then add more and repeat”.

The process is long – it will take about 20 minutes in total – but it’s worth it.

“If you want that creamy, silky risotto texture, this is how you get it. The rice is done when it is plump and tender but not mushy. It should still have a tiny bit of chew to it,” he added.

Don’t try to make too much at once, either.

As Italian chef Valentina Harris explained for Sous Chef: “In the vast majority of domestic scenarios, cooking any more than 600g of rice for Risotto in a large pot will just spell disappointment.”

She also warned against browning your onions – cook them in butter until soft, instead – and to add all the rice to the pan in one go, before stirring and toasting the grains “without browning”. Then, gradually add your stock.

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So THAT’s Why Restaurant Strawberries Taste So Much Better

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We’ve written before at HuffPost UK about how to achieve a restaurant-level finish on everything from scrambled eggs to potato wedges.

But even something as simple as cucumbers and strawberries can be elevated to a professional standard, too – provided you know the chef’s secrets.

Luckily, Sabian Mehmetaj, pastry chef at Nottingham restaurant Cleaver & Wake, has shared the secret to getting the most out of the staple Wimbledon berry.

“Strawberries are such a nostalgic fruit,” he shared.

“Everyone remembers picking them, growing them or eating them with cream while watching Wimbledon. They’re simple but full of joy, which makes them perfect for summer desserts.”

Here’s his method for keeping them at their most delicious.

Store strawberries in a manner that mimics the great outdoors

“Fresh strawberries are always best, but how you store them really matters,” the chef revealed.

At his restaurant, they try to mimic outdoor conditions in their kitchen.

“During the day, we keep them at room temperature, then store them in the fridge overnight,” the pro revealed.

“This replicates the natural cycle of the seasons and stops them losing their flavour. When strawberries are too cold for too long, they can taste flat and dull.”

Berry producers Driscoll’s seem to agree.

They advise removing strawberries from the fridge “an hour or two” before eating them to get the most of their fragrant flavour.

As America’s Test Kitchen (ATK) shares, strawberries don’t actually have that much sugar; the smell is a big part of why we perceive them as sweet.

Allowing them to come to temperature will make their smell more pronounced, improving the taste of your strawberries.

Swap meringue for crumble, too

Mehmataj shared that though a pavlova is classic, he likes to add a different crunchy layer to his strawberry desserts.

“Most people go for meringue with strawberries, but I like to make a simple crumble topping instead and season it with a pinch of sea salt,” he said.

“That savoury note helps balance the sweetness and gives a really nice contrast in texture” (remember when people started pairing their strawberries with balsamic vinegar?).

If that doesn’t suit, the chef recommends a scoop of Italian meringue instead.

“Either way, it’s a dish that feels seasonal and familiar but with something a little different,” he advised.

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I Love ‘Fibremaxxing’ – But Does A Dietitian Think It’s A Good Idea?

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You probably shouldn’t stick to the social media-beloved carnivore diet, heart health experts say – it may end up raising your “bad” LDL cholesterol.

But what about “fibremaxxing,” a recent TikTok obsession which sees some creators eat more fibre in their breakfast than most people eat in an entire day?

I’ve been on the fibre bandwagon for a long time. It’s linked to lower bowel cancer, dementia, and heart disease risk, but 90% of us fail to hit the recommended 30g a day.

Those stats have encouraged me to get 24g of the nutrient in before dinner and devise a breakfast recipe that contains half your daily intake (I suppose I, too, am a fibremaxxer).

Am I in the right, though? Though many of us lack the crucial carb, can “fibremaxxing” go too far?

My "fibremaxxed" breakfast

Amy Glover / HuffPost UK

My “fibremaxxed” breakfast

Most of us really could benefit from “fibremaxxing”

Registered dietitian Brea Lofton from Lumen shared that “most adults in Western countries really consume far less fibre than the general recommendation.”

On average, she said, adults hit 20-15g a day (as little as half the recommended amount).

“The gap in fibre can contribute to higher risks of cardiometabolic diseases, like type 2 diabetes, obesity, and even heart disease,” the dietitian added.

Oats, brown rice, legumes, beans, wholegrain versions of foods like pasta and bread, and fruits and veggies can all provide a fibre boost.

But the expert gave a word of caution; you should up your intake slowly, particularly if you didn’t eat much fibre before “maxxing” it.

Too much too soon can lead to “bloating, gas, cramping, constipation or diarrhoea, and nutrient malabsorption,” Lofton said.

“Diarrhoea and constipation can occur depending on the type of fibre, in addition to how much water an individual is drinking, and malabsorption can occur when consuming excessive amounts of fibre over a significant span of time.”

This might be especially noticeable for those boosting their fibre through fortified food or supplements, which she suggested “may not provide the same microbial benefits as whole foods.”

Upping your fibre isn’t for everyone, either

Though in general, more of us should eat more fibre, Lofton stated that older people, those with IBS, people in the post-surgery period, and chronically ill individuals might want to consult a doctor before eating more fibre.

Feelings of fullness when you haven’t eaten much, a bloated, gassy, or “upset” stomach can all reveal you’re doing too much, too soon.

This happens because “the extra bulk and water absorption properties of fibre can cause intestinal muscles to contract more than usual, sometimes leading to cramping or discomfort,” regardless of your health status.

“The overall message is that fibre is foundational, but more isn’t always better,” Lofton concluded.

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Let’s Settle This: Is Psyllium Husk Really ‘Nature’s Ozempic’?

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GI surgeon Dr Karan Rajan seems pretty fond of psyllium husk.

In a video posted last year, he extolled the virtues of the cheap, soluble fibre-rich supplement, explaining it can help to cure both constipation and diarrhoea.

It is also, he added, pointing to this 2021 review of studies, “useful in some types of IBS.”

But the surgeon never claimed, as others have, that the beneficial addition is “nature’s Ozempic.”

On social media, doctors like Dr Enaka Yembe claim that psyllium husk is a “poor man’s” alternative to GLP-1RI injections, or weight loss jabs like Ozempic or Mounjaro.

But Dr Duane Mellor, spokesperson for the British Dietetic Association, said: “There’s no magic secret to the effects of psyllium husk – and most high fibre foods, like pulses and oats, will have a similar appetite curbing impact.”

So, we asked doctors what’s really going on.

There is some merit to the argument, but doctors don’t think it stacks up

Dr Brynna Connor, a family doctor and healthcare ambassador at North West Pharmacy, said that psyllium husk really can support weight loss.

“Psyllium husk is a soluble fibre that absorbs water after consumption, which turns it into a gel-like substance that expands in the stomach,” she told HuffPost UK.

“This gel takes more time for your body to break down, which prolongs the feeling of fullness,” – which is the effect that weight loss injections aim to achieve, but through mimicking the GLP-1 hormone, instead.

Registered dietitian Avery Zenker added that, “Eating fibre can support the body’s own GLP-1 response,” though she adds, “it’s important to understand that this effect is much more modest and variable than what’s seen with GLP-1 medications like Ozempic.”

So, Dr Connor pointed out, “calling it ‘nature’s Ozempic’ is misleading, as psyllium husk and Ozempic are two very different substances that function differently in the body.”

Additionally, she shared, “There haven’t been any head-to-head studies comparing the effects of psyllium husk and Ozempic on weight loss (however, the individual studies of psyllium husk and Ozempic show that Ozempic leads to greater weight loss).”

Does this mean psyllium husk isn’t helpful?

Not at all. Zenker says that, “Psyllium husk and oats are great sources of soluble fibre, which slows digestion, helps stabilise blood sugar, and can support a feeling of fullness.”

It can also boost your microbiome, she stated.

Fibre is key to good heart, brain, and gut health, and even a reduced risk of bowel cancer. 90% of us do not eat the NHS-recommended 30g of fibre daily; the supplement may help you reach that goal.

Still, while psyllium husk is a welcome addition to many peoples’ diets (though you should consult your GP if you have a history of Crohn’s or intestinal blockages), no, it is not “nature’s Ozempic.”

Help and support:

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Keep Waking Up At 3AM? This Diet Change May Help Within 24 Hours

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I’ve had insomnia for years, a condition which I know is bad for my brain and physical health.

But for some reason, very little sticks. I have tried getting out of bed if I can’t get back to sleep, “clock blocking,” getting some morning sunlight, and even “paradoxical intention” – some of those have been more successful than others. t

Still, a new paper published in Sleep Health has linked a better diet to improved sleep in just 24 hours.

It promises to decrease the likelihood of “fragmented sleep,” or shifting from heavy to lighter sleep. This is linked to waking up in the middle of the night and not being able to return to your slumber.

“Dietary modifications could be a new, natural and cost-effective approach to achieve better sleep,” one of the study’s senior authors, Dr Esra Tasali, director of the UChicago Sleep Centre, told the university.

Eating enough fruit and vegetables might prevent middle-of-the-night wake-ups

The researchers asked participants to wear wrist monitors which tracked their sleep patterns while also tracking and reporting their food intake.

After comparing the diets of participants to their sleep patterns, the scientists found that those who ate less sugar, stuck to the CDC-recommended consumption of five cups of fruits and veggies a day, and consumed more whole grains had less sleep fragmentation.

Those who reach the fruit and veg consumption may be as much as 16% more likely to enjoy continuous sleep, the scientists found. Improvements were seen among non-fruit and veg eaters who went on to consume enough of both in as little as a day.

“16% is a highly significant difference,” Dr Tasali shared.

“It’s remarkable that such a meaningful change could be observed within less than 24 hours.”

More research is needed to find the exact relationship between diet and sleep

Though this study is promising, more research is needed to find out why and how food appears to be linked to our sleep.

Still, Dr Marie-Pierre St-Onge, director of the Centre Of Excellence For Sleep And Circadian Research at Columbia, said it’s an encouraging reminder that “Small changes can impact sleep.

“That is empowering – better rest is within your control,” she added.

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So THAT’s How Restaurants Get Salmon Skin So Crispy

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Though I listen to Mary Berry’s advice when it comes to keeping salmon moist (the former Great British Bake-Off host crowds the fish in a pan to trap moisture), I have to admit, it leaves me wanting more.

I crave a crispy, crunchy, seared salmon skin, too. And if a peek at Reddit’s r/AskCulinary forum, where we mere plebs can ask chefs how they cook their perfect meals, is anything to go by, I’m not alone.

Writing to the group, site user u/kellyinacherrytree wrote: “Every time I try to pan-sear salmon at home, the skin either sticks to the pan or comes out soggy.

“I’ve tried using nonstick and stainless pans, patting the fish dry, and getting the pan hot, but I just can’t seem to get that golden, super crispy skin like they do at restaurants,” they continued.

So, how do the experts do it?

The technique starts before you begin cooking

The most-upvoted response to the user’s question was culinary consultant J. Kenji López-Alt’s advice to Serious Eats.

Writing for the publication, he said that heating the pan, using a thin layer of oil and waiting until it shimmers can help.

So, too, can patting the salmon skin dry and seasoning it before frying (user stringy-cheese42 advised “dry brining” your fish before cooking if possible by salting it and letting it rest overnight).

“Dry bringing” dries out the skin and gets rid of albumin, the slimy white substance that gathers on cooked salmon, The New York Times writes.

Wait patiently for the salmon to properly sear on its skin side, which you should press into the base of the hot pan as you cook; a quick kiss of heat on the non-skin side should be enough to finish off your fish.

Some chefs, like u/toucandork, recommend cooking your salmon fillet entirely skin-side down.

If all else fails, cheat

Redditor u/fckedup said that “you can semi-cheat by coating the skin with a thin layer of cornstarch. You’ll get a slightly different type of crispy skin, but it’s delicious and retains sauces better.”

Gordon Ramsay also scores his salmon, which allows it to cook “quicker, but more importantly, helps get that skin nice and crispy” ― a delicious shortcut.

Still, he warns that slicing too deep risks overcooking the salmon.

The more you know…

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Crimpit Review: This £15 Toastie Maker Made WFH Lunches Fun Again

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We hope you love the products we recommend! All of them were independently selected by our editors. Just so you know, HuffPost UK may collect a share of sales or other compensation from the links on this page if you decide to shop from them. Oh, and FYI — prices are accurate and items in stock as of time of publication.

I rejoice in recipes, crave cooking, and find pleasure in planning meals ― with the exception of lunch.

It’s just such a nothing-y, unpredictable meal, isn’t it? I never know how much time I’ll really have to scoff the meal down; I’m always too mentally overwhelmed to work out what I’m actually craving, never mind a meal I can make quickly, easily, and with minimal mess.

Enter: the Crimpit wrap sealer.

I’m a long-time “fancy sandwich” advocate for work-from-home lunches, but the wrap and sando rotation runs a little flat and I can’t be bothered to whip out and clean a panini press of a Tuesday afternoon.

This gadget promised to expand my selection of mundane ingredients into the bases for “calzones, burritos, enchiladas, kebabs, and pasties” (don’t mind if I do).

And the instructions were simple; make the wrap, place it in your microwave, press the edges until the wrap becomes “sealed”, and then cook the resulting parcel of deliciousness anywhere you like (I opted for an air fryer).

You might have noticed that the wrap was a little big for the device at the start, but ripping off the excess bread (I chose a huge version; most wraps would fit) proved surprisingly satisfying and delicious.

Once I pushed the lid of the gadget down on the just-warmed wrap, I held it there for about ten seconds.

I was suitably impressed by how well the seal held. It was more than a match for my air fryer basket, which led to a crispy, deep-filled calzone-like cheese pocket in minutes (mmm…).

Once I tried the first one, I knew I couldn’t stop – thoughts of pepperoni pockets, chicken tikka mock-“pasties,” and midweek mini-calzones like this one are just too tempting.

And the tiny gadget, which takes up next to no space in my kitchen drawer, can be used as easily on a sweet treat as it can a regular lunch too (I’ll admit I’ve since used it for a decidedly unhealthy chocolate spread and banana concoction, rolled in cinnamon sugar while still hot).

So, I’m not saying you *have* to try the easy-clean, low-effort, low-space-consuming tool – I just reckon that if, like me, you can never plan what to eat for lunch and have too little space or time to use a huge toastie maker, it’s well worth a go.

After all, it hasn’t earned that many five-star reviews for no reason. Plus, it’s down from £19.99 to £14.99 now too (race you to checkout).

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I Tried The ‘Correct’ Way To Eat Strawberries And I Regret To Inform You We’re All Doing It Wrong

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Before I start, let me make one thing clear: I do not enjoy a pointless “proper” extra step when it comes to my food.

For instance, I am alright eating chocolate digestives the “wrong way” (according to McVitie’s). I will go choccie-up like a non-industry normie, thanks very much.

But sometimes, much to my annoyance, the pros are onto something.

Brie, for instance, loses its unpleasant ammonia tang after being brought to room temperature. Leaving it out for half an hour actually is worth your while.

And even though I do think fridge-cold strawberries are beautiful as is, berry producers Driscoll’s said those should come out of their chilly home long before you eat them, too.

So, I tried the tip this afternoon – and I’m so sorry, but they’re completely right.

Strawberries on pistachio cream on the left; on their own in a bowl on the right

Amy Glover / HuffPost UK

Strawberries on pistachio cream on the left; on their own in a bowl on the right

How long should you leave strawberries out of the fridge before you eat them?

Per the berry company, you can refrigerate strawberries in their original container for up to five days if you keep them dry.

But they “taste best at room temperature, so remove them an hour or two before you plan on eating them,” the company claims.

You should also rinse them just before eating them to get rid of any germs without risking making them soggy.

I’ll be honest; I thought the advice was a little too fussy for my liking. But Driscoll’s isn’t alone in recommending the method.

Southern Living go by a 30-minute warm-up rule.

BBC Good Food, meanwhile, puts it at an hour.

Even Worcestershire County Council weighed in, suggesting we “remove them from the fridge and bring to room temperature before eating”.

So, I thought I’d bring my punnet of this year’s beautifully sweet harvest out of my fridge an hour before my usual post-lunch snack to see for myself.

It does make a difference

I get it; I have been diving straight into the fruit the second I remove it from the fridge all week.

But, sorry to say, the inconvenience of bringing them to room temperature really does transform their flavour (not least because that wonderful fragrance is so much more noticeable).

This may be because, as America’s Test Kitchen (ATK) shares, strawberries don’t actually have that much sugar; the smell is a big part of why we perceive them as sweet.

“Just a little bit of heat is enough to coax [the smell] out of the fruit and into the air,” Dan Souza shared in an ATK video, adding that cold temperatures suppress sweet flavours.

No wonder the ones I’d left out had more of that signature scent and mouth-wateringly sweet flavour, too – it was a night and day difference.

Personally, I’m never going back. And even if you don’t adopt the habit every single time you crave the berry, I recommend trying it at least once.

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So THAT’s Why Restaurant Soup Is So Much Better

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We’ve written before at HuffPost UK about how the pros nail everything from mashed potato to chips and even poached eggs.

But after a recent trip to a great cafe near me, I started to wonder if I’ve been making soup wrong at home, too.

Something about restaurant soup just feels more… soup-y, don’t you think? The flavours are more concentrated, the texture is silkier, and they rarely contain that unpleasant aluminium tang that tinned soup can bring to the table.

Thankfully, ex-professional chef Matt Broussard shared some answers on his Facebook page, revealing his secrets to the perfect tomato soup.

How do restaurants make soup taste so good?

He shared that the secret to a “creamy, luxurious soup” starts off with using both butter and oil as fat before sweating off your onions and garlic.

“The oil is going to help raise the smoke point of my butter,” which has “all that delicious flavour, but it can burn by the time I’m ready to get my onions in there and start sauteeing them,” he said.

He also tosses his spices in with the fat as the onions cook.

This, the ex-chef said, is because “spices love to be reconstituted, reheated, to get that dispersion of flavour”.

Fat absorbs that flavour and goes on to coat everything in the soup, Broussard added.

Another top tip is to use tomato puree before deglazing the pan; doing so after you’ve added liquid will prevent delicious “caramelisation”.

He also waits until the soup is fully blended before seasoning it with salt and pepper; you won’t know what baseline you’re working with otherwise.

Simmering your soup after pureeing it can provide that restaurant-level “silkiness,” Broussard continues, though he admits that nothing beats a “high-powered blender” for truly luxurious smoothness.

He blends his tomato soup for five straight minutes: “You’ve got to let it go for longer than you’d think… that’s going to make all of the difference.”

Lastly, the ex-pro serves his soup in a warm bowl, which he says is a game-changer.

Any other tips?

Yes! Speaking to Mashed, James DiBella, head chef of Link & Pin and The Cellar, said restaurants use way more onions than we tend to at home.

Chef Olivier Koster added that restaurants usually only let one or two ingredients “shine” too, refusing to muddy the flavour with conflicting, strong-tasting ingredients.

And lastly, a classic – chef Bernhard Mairinger told the publication that restaurant soups definitely contain more butter than homemade soups, too. We wouldn’t expect anything less.

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