What makes voatsiperifery the world's best pepper

The triple Michelin-starred chef Anne-Sophie Pic has long been raving about its "complex, woody, tangy and spicy nose." It goes particularly well with pigeon, she says, and also with rhubarb and grapefruit.

How to assess the carbon footprint of a war

We know that war is bad for the environment, with toxic chemicals left polluting the soil and water for decades after fighting ceases. Much less obvious are the carbon emissions from armed conflicts and their long-term impacts ...

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