“People tend to have their houses at a temperature of around 20 degrees,” says Jenny McNally, “which is the ideal growing temperature for potatoes.”

If your home is too warm the potatoes will assume that it’s spring

The best way to introduce yourself to the wonders of mushroom foraging is undoubtedly heading out with an expert. Photograph: Getty Images

Do your research before foraging – a few nasty varieties can make people seriously ill

If you’re eyeing up a neighbour’s bounty of fallen fruit, be sure to get their permission before you head over with your foraging basket. Photograph: Getty Images

People should not be afraid of apples on the ground, says urban forager Miceal Murray – just make sure to give them a really good (...)

Yoga Walks Ireland offers yoga walks in the Galtee Mountains.

For foodies and adrenaline junkies alike, this beautiful landscape spanning Cork, Limerick and Tipperary is packed with hidden gem(...)

The Parmigiano Reggiano museum in Parma, Italy.

From pasta and wine in Italy to spam in Minnesota, these gastronomic gems are bound to whet a foodie’s appetite

The Happy Pear brothers and Edward Hayden launching Savour Kilkenny

Food File: Mushroom hunts, Irish Cocktail Month and Chinnery Spirits releases new gin

Foodie plot twist: Richard Burton and Elizabeth Taylor in The Taming of the Shrew

Now We Know: Shakespeare and Shaw weren’t afraid of the foodie plot twist

Make sure to have a glass of milk handy when you’re eating  spicy dishes. Photograph: Getty Images/iStockphoto

Now we know: Opt for milk instead of water to help combat the fiery heat

Beauty food: some species of seaweed are considered good for our hair, nails and teeth. Photograph: Moment/Getty

Now We Know: The Sea Gardener, aka Marie Power, has recipe tips and health advice

Coffee, anyone? After the process to decaffinate the beans it’s time for a good roasting.

One method is the ‘Swiss water process’ whereby green beans are soaked in carbonated water for up to 10 hours

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

How truly Irish is the humble spud? Photograph: iStock

Now we know: A typically provocative subject for Galway’s Food on the Edge symposium

Mead is made from water, citric acids, yeast and, of course, honey.

Now We Know: The antiseptic qualities mean bacteria doesn’t grow – but it can ferment

Panti Bliss in Thisispopbaby’s Riot globetrotting cabaret show. Photograph: Ian Douglas

People who make their living from their 'other selves' look at the masks we wear, and ask if we are all hiding behind the version (...)

While most of us have been enjoying the recent heatwave, farmers around the country have been hoping for much-needed rain. Photograph: Colin Keegan, Collins Dublin

Now we know: With little or no grass growing, food prices are set to rise

Eggs Benedict: invented by an American stockbroker named Lemuel Benedict. Or by the New York aristocrats Mr and Mrs LeGrand Benedict. Photograph: Cooked/iStock/Getty

What an honour to have a dish named after you, but how did it happen?

Fans of pastéis de nata have spotted homemade versions popping up around Ireland

Now we know: Pastéis de nata linked to Catholic monks in Lisbon in the 18th and 19th centuries

Loose Canon Cheese and wine

Masterclasses in charcuterie, bread and food waste – and a new cheese and wine bar

Lemonade made its way to America with the first wave of European immigrants in the 18th century where it was promoted as an alternative to alcohol.

Now we know: Ancient Egyptians may have to first to raise a glass of lemondade

As you might suspect, soft-serve ice-cream is made up of a little more than just milk, sugar and cream.

Soft-serve ice cream is everywhere, but does Thatcher have anything to do with it?

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

A taco is a taco 'because it’s a soft tortilla that’s been stuffed, folded and can ideally be eaten with one hand'.

Tacos are made with soft, corn tortillas and never a crunchy shell

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From Dublin to Dingle, from Belfast to Cork ... here's our selection of the country's best cafes

“Standard brewing is a mix of art and science.” Photograph: iStock

Now we know: There are two ways – physical and biological. But which is best?

Like many beloved culinary favourites, the inventor of the opera cake is disputed.

Now we know: Answering the foodie questions you didn’t even know you had

Pop in to a pop-up: catch some great places to eat before they disappear

Twelve of the best summer pop-up cafes, stalls and restaurants around Ireland

Irish soda bread: for our grandmothers and great-grandmothers iron pots determined the traditional shape of the bread.  Photograph: Luca Trovato: Getty Images

Now we know: it’s all down to the soda pot...aka the Dutch oven

The Irish Times’s 2018 guide to the best foodie destinations across Ireland

In some cultures burping after a meal is considered a way of vocalising your compliments to the chef.

Now we know: Burping is a way of ridding excess gas from our stomach

The top results of a cursory search for “do mussels have feelings?” were populated with articles by vegans discussing the ethics of eating bivalves

Now we know: Answering the foodie questions you didn’t even know you had

Humble pie presumably tastes rather gamey. Photograph: Getty Images

The Great British Bake Off, newly on Netflix, shed light on the origins of this expression

Mikado or a Jam Mallow? Turns out they are made by the same company. Photograph: jacobs.com

Now We Know: How could two companies be making and marketing the same mallow treats?

Maybe Maslow’s hierarchy of needs isn’t a pyramid . . . it’s a pizza slice. Photograph: Getty Images

Now we know: Answering the foodie questions you didn’t even know you had

Is there a way to protect our ducts from these tear-inducing molecules?

Now We Know: Answering the foodie questions you didn’t even know you had

Eating a spoonful of granulated sugar was found to be effective in curing hiccups in 19 out of 20 patients. Photograph: iStock

Now we know: Answering the foodie questions you did not know you had

Margaret Farrelly: “Brown eggs are laid by our beautiful brown hens, and white eggs are laid by our white hens, who have lovely red heads and yellow earlobes”

Now We Know: Answering the foodie questions you didn’t even know you had

Homemade corned beef and cabbage: as Irish as Irish can be? Photograph: Getty Images/iStockphoto

Should we be eating corned beef and cabbage on St Patrick’s Day?

Cutlery etiquette: two ways about it

Now we know: Answering the foodie questions you didn’t know you had

 The new James Joyce room in Bewley’s Cafe, Grafton Street, Dublin. Photograph: Dara Mac Dónaill/The Irish Times

The hiding places in the nooks, crannies, and cozy fireside tables of the first floor of the café are fit for purpose once again

The Baths at Clontarf: the historic sea baths are open for business €2.4m refurbishment

The Dublin baths had their first dinner service on Tuesday after a €2.4m refurb

Before Margaret Knight’s invention, people carried their shopping around in what was essentially large envelopes, or in cones of paper wrapped around grocery items

Now we Know: The next time you use a paper bag with a folded square base, thank Margaret Knight

Philip Dennhardt: ‘Every Italian I talk to is very against it. The Italians feel like they own the pizza – it’s theirs.’ Photograph: Getty

Now we know: Answering the foodie questions you didn’t know you had

What’s to stop us from making pig’s cheese?

Now we know: Answering the foodie questions you didn’t even know you had

Oysters’ association with love goes back to the days of Casanova and The Roman Empire. Photograph: iStock

Now we know: Answering the foodie questions you didn’t even know you had

Tasty: low pressure in aircraft reduces the sensitivity of taste buds to sweet and salty foods by 30 per cent. Photograph: iStock

Why do we eat on airplanes? It’s certainly not because food tastes better at 30,000ft

‘Niall had this gorgeous glass of wine, and I took a sniff of it. The sensation I got was as if I was standing on the edge of a cliff and I was going to fall over'

Aoife McElwain: Giving up drink was ‘the most important life change I’ve made’

Jelly beans: coated in bug poop? Photograph: iStock

Now we know: Answering the foodie questions you didn’t even know you had

Tayto’s and cheese and onion crisps go back a long way. Photograph: iStock

Now we know: Answering the foodie questions you didn't even know you had

Cloves, or specifically clove oil, has a local anaesthetic effect. Photograph: iStock

Now we know: Answering the foodie questions you didn’t even know you had

As well as my love of a healthy home-cooked hotpot, I also harbour  positive associations with Coco Pops and Happy Meals. Photograph: Getty Images

Now we know: Answering the foodie questions you didn’t even know you had

The idea of a cult of busyness and boasting about how busy we are isn’t new. Photograph: Paul Bradbury/Caiaimage/Getty

No one wants to be the hamster running round and round in circles

Now We Know: Answering the foodie questions you didn’t even know you had

So how do you know if  Camembert is ripe? Photograph: Getty

Answering the foodie questions you didn’t even know you had

Alanis Morissette returns. Photograph:  Mark Davis/Getty Images

Alanis inspired my 14-year-old self, and then again my adult self to create Sing Along Social

It’s not just blackened steaks and singed marshmallows that we’re talking about here; the list of foods whose flavours rely on the Maillard Reaction is long and lovely.

Now we know: Answering the foodie questions you didn’t even know you had

Some types of honey are more resistant to crystallisation because they have low glucose. Photograph: Getty

It’s all to do with the volume of glucose in the honey, a beekeeper reveals

 Valerie Donovan with her son Matthew (left) and Caroline Kinsella with son Sam McLeod (11 months) at the Julianstown Autism Support Group in  Meath. Photograph: Nick Bradshaw

Researchers find much evidence of the benefits of donating time – so what real difference does it make?

If the Japanese invented MSG and use it in their cooking, why do Chinese restaurants get all the blame for it? Photograph: iStock

Now we know: Answering the foodie questions you didn’t even know you had

Kefir contains living microorganisms that can survive in the digestive tract, aiding digestion, bolstering the immune system and helping absorb large amounts of nutrients from food. Photograph: Getty Images

Now We Know: A weekly column answering the food questions you didn’t even know you had

Buffalo wings. The recipe originated in Buffalo, New York. Photograph: Getty Images

Now We Know: The weekly column that answers the foodie questions you didn’t know you had

Coddle: what this Dublin stew of watery boiled sausages lacks in aesthetics, it makes up for with a heavy peppering of nostalgia.

Aoife McElwain answers questions about food you didn’t even know you had. This week, we look at the Dublin stew

Barmbrack: whoever got the ring would marry, whoever got the cloth would be a nun and whoever got the stick would never marry.

This very Irish Halloween tradition decided your fate, depending on what you found inside

The British Cheese Board argued that the high levels of tryptophan in cheese, an amino acid involved in our sleep cycle, meant that cheese actually helped us to fall asleep. Photograph: Getty Images

People have unique biologies and our dreams may be how our bodies react to particular foods

Tigh Neachtain is on the corner of Cross Street and Quay Street in Galway

Meal Ticket: head chef Sarah Croffey creates comforting pub food with her own stamp

The Pot Bellied Pig in Rathmines

This Dublin cafe is in the (millennial) pink

Festival favourite: the Home Fries van serves crispy fried spuds with toppings from a classic patatas bravas to chipotle sauce to the classic chipper curry sauce

From crispy spuds and delicious pizza to luxury ice-cream, here is a food guide for your next special occasion

The Love Olympics. Photograph:  Ruth Medjber

Whether it’s a DJ, band, circus troupe, murder mystery night or blindfolded backward races, you need the right crew to make your p(...)

Delisuz is a haven for tray-bake enthusiasts

Just around the corner from the hospital is a spot that could cheer up any tough day

Get your party hat on and join a massive street party in Limerick. Photograph: Sean Curtin True Media.

There are lots of food-related events around the country for Culture Night. We’ve rounded up some of the best

Healthy choice at Eathos on Baggor Street, Dublin

I have done extensive personal research in the area of delivery food even at lunchtime (yes, notions)

Baobab Café on Main Street, Celbridge

Meal Ticket: Baobab Café and Coffee Roasters

Ulysses: the huge ferry sails between Dublin and Holyhead, in north Wales

You might want to bring a picnic rather than use the cafe on the Irish Ferries flagship

Ralph Rolle (drummer with the group Chic) doing a cooking demonstration on stage in The Theatre of Food in 2006. Photograph: Ruth Medjber

Food plays a large part of the festival’s line-up, with a new addition this year

The Tavern, Murrisk, Co Mayo: watch out for the next time you’re on the road to Westport that skirts around Clew Bay. Photograph:  David Ruffles

The Tavern Bar and Restaurant is a treat at the foot of Croagh Patrick

The BBQ at Inishturk with Myles Lamberth of Shells Cafe in Sligo. Photograph: Allen Kiely

The Inishturk Island, Turkfest method

Shaka Poké Dublin’s take on the Hawaiian staple is tasty and healthy - just right for now

Happy Out café: Bull Island Dublin – sandwiches by the sea

Owner Aoife O’Neill is conscious of creating a menu that suits both locals and visitors

The Creel, Westport: Medical scientist turned restaurateur saw potential on the Quay

Great ingredients and unexpected specialities: The Misunderstood Heron, Leenaun, Co Galway

The Misunderstood Heron: a food truck in the most spectacular of settings

The Black Sheep Cafe  at the Garrison Church,  the former Kickham Barracks in Clonmel. Photograph:  Bríd O’Donovan 

Glut, by Ciarán Meade and Wayne Dunlea, is a Cork-based food project aimed at bringing people together over exceptional local prod(...)

Green Beards in Ranelagh: The benefits of cold-pressed are written in chalk on the walls of this café meets juicery

Green Beards salad and juice company specialises in cold-pressing

The interior of Lennon’s Café@Visual Centre for Contemporary Art, Old Dublin Rd, Carlow town

It's not the norm to find good food in a museum or gallery, but Lennon’s Café@Visual is different

Founder of GIY, Michael Kelly: a garlic moment led to Kelly founding GIY Ireland, an acronym for grow it yourself

Michael Kelly and his team have been on a mission to educate people about the benefits of growing your own

Science Gallery Café, Dublin

Light-filled oasis of good food, cool service and Cloud Picker coffee on Pearse St

Michael Onalimi  with is Flavour Safari spicy pasta sauces, which he makes in Co Laois

The food festival returns to the capital from Thursday until Sunday. We’ve tried the menu to bring you the tastiest treats

The Organic Supermarket in Rathgar holds true to a commitment to sourcing and selling excellent organic goods and local organics where possible.

Darren Grant’s south Dublin shop stocked with best local goods offers cheap organic options

Jonny and  Emma Barr of East Village Coffee in Clondalkin, Dublin

Jonny Barr’s dream of owning his own cafe has taken him all the way home

Head chef Troy Watson and sous chef Dan McHugh at Roberta’s restaurant in East Essex Street, Dublin. Photograph: Dave Meehan

Roberta's - run by the Press Up Entertainment Group, which owns the Dean Hotel - opens next week, with a large food hall, casual e(...)

Container Coffee on the edge of the Digital Hub: a bright blue beacon of ingenuity.

Container Coffee Dublin serves up great coffee in Thomas Street

Cass & Co:   their deli menu highlights the best of local.

The former pub retains its coziness but is now full of treats for food lovers

Tigh Chadhain: ‘It’s like hidden Ireland here, and every year it’s being discovered more and more’

Friendly, authentic pub offers a special pit-stop on the Wild Atlantic Way

Taste of Dublin returns to the Iveagh Gardens in Dublin from June 15th to 18th. Pictured at the launch of the festival are Kevin Dundon, owner of Dunbrody House, Aoife Noonan, executive pastry chef at Luna and Sunil Ghai, head chef at Pickle.

Growing multinational community and returned emigrants have expanded Irish tastes

Opened in January, the Galway City venue has no ambitions to be a restaurant, it just wants “to do a few simple things really well(...)

Relaxed coffee culture: Ariosa Coffee,  Saint Laurence Street, Drogheda, Co Louth

After 15 years of coffee stalls and selling wholesale, the Ariosa brand has made its first foray into retail with a new café in Lo(...)

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