Cook it "al dente" and you'll never know you're eating gluten-free pasta. And here's a gorgeous rice pasta carbonara recipe to prove it

The complete guide to alternative milks

August 29, 2014 | Published by Laura Parr
Ever wondered which alternative milk is the best? Here are Jamie's head nutritionist's guide to the lot of them, as well as a homemade almond milk recipe.

Food Revolution initiatives around the world

August 29, 2014 | Published by Jamie Oliver Food Foundation
From London to Mississippi, here’s a selection of some of the initiatives taking place around the world to help make food education a priority in education.

Comfort Food: Ham, mushroom & courgette lasagne

August 28, 2014 | Published by Ren Behan
This lasagne is made with fresh pasta, griddled courgette, ham, mushrooms and white sauce - you’ll definitely find this a comfort as we slide into autumn.

Great British Bake Off: dessert week

August 27, 2014 | Published by Jonny Garrett
If tonight inspires you to have a special dessert this weekend, then here are five of Jamie’s best - all easy to knock up, despite looking incredible.

Cooking at a festival (whatever your diet)

August 27, 2014 | Published by Maddie Rix
Our guide to festival cooking is here, and includes a great recipe for gluten-free pancakes, made with oats and cottage cheese, that's perfect for camping.

12 essentials for the gluten-free pantry

August 26, 2014 | Published by Ariyele Ressler
Here are 12 must-have ingredients to keep stocked in your gluten-free kitchen, as well as a brilliant all-purpose gluten-free flour recipe.

The best basic hummus recipe

August 21, 2014 | Published by Leyla Kazim

Eating Tuscany in beautiful Barga

August 20, 2014 | Published by Steve Lamb
The illustrious Steve Lamb of River Cottage takes us through the food of Barga in Tuscany - a beautiful medieval town truly full of surprises.

Dairy-free pancakes – just add beer!

August 19, 2014 | Published by Craft Beer Channel
This recipe for dairy-free pancakes is badass - not just for the fact that it uses beer, but because the flavour and lightness trumps the traditional milk.