\n<\/p>\n
M<\/span>y favourite scene in the film Ratatouille is when Remy the rat tastes strawberries and cheese. Closing his eyes, he takes a bite \u2026 and it\u2019s fireworks. Like Remy, I\u2019m a food lover: I\u2019m a chef and recipe developer, writer and campaigner for a better food system, and have worked on farms and in kitchens, from River Cottage to Noma, for 25 years.<\/p>\n <\/p>\n The Guardian\u2019s journalism is independent. We will earn a commission if you buy something through an affiliate link.\u00a0Learn more.<\/p>\n <\/span><\/p>\n Recently, I\u2019ve been testing different supermarket staples for the food filter. Tasting 10 of each, I\u2019ve rated everything from kimchi (as an avid fermenter, my favourite so far) to mayonnaise \u2013 70 products in all. Vanilla ice-cream (coming up next week) was my least favourite: at least 50% of it was ultra-processed rubbish not even worthy of the name. <\/strong>It gave me stomach ache.<\/p>\n I taste the products throughout the week to tune in to their flavours in real life. Then, I taste each one on its own, side by side. That\u2019s when the subtle differences appear. I usually taste in price order, from low to high, using a spittoon and cleansing my palate with water or a slice of apple. I take notes, score them on a spreadsheet, and finish with a speed-tasting to confirm my findings. After testing, most of the food goes into the freezer or is given as a gift to friends and family.<\/p>\n I score each product out of five across several categories: flavour, texture and functionality \u2013 for example, does the spread spread? I then assess provenance, sustainability and processing \u2013 favouring transparency and minimally processed foods. I also rate value, weighing quality against cost. Finally, I give a bonus point for standout features, such as palm-oil-free spreads or high-protein tofu (coming up in a few weeks). Texture is especially important \u2013 ice-cream, for example, should be smooth, creamy and refreshing, not pumped full of stabilisers to mimic the feel of real cream.<\/p>\n <\/span>In search of the perfect sausage.<\/span> Photograph: Danilova Liliia lilechik\/Getty Images<\/p>\n Sausages were a lot of fun \u2013 I remember Ray Smith, the butcher at River Cottage, talking about the importance of a natural hog casing, which gives that perfect snap, pop and caramelisation in the pan with butter. I cooked all the sausages at once, spaced evenly to ensure consistent cooking and no flavour cross-contamination. I love drilling into the details, researching why a food tastes the way it does and what makes it truly delicious.<\/p>\n So far, the hardest test has been eggs. The differences in flavour were subtle and hard to judge due to the varying freshness. My research led me down a rabbit hole of animal welfare standards and sourcing transparency, with some brands refreshingly open, others frustratingly vague.<\/p>\n Comparing foods side by side shows how wildly different they can be. Even something as simple as tofu varies in origin, technique, texture and subtle flavour, with some more aromatic, sweet, salty or rich in umami. Flavour is subjective, of course: some may prefer a thin-cut chip to a chunky skin-on chip, for example, so I don\u2019t want to mark down a product based on my tastes alone. Instead, I take a diplomatic and mindful approach, describing differences without damning them.<\/p>\n I doubted my tasting abilities at one point, but then I realised I have a particularly sensitive sense of smell \u2013 I often pick up scents other people can\u2019t. It\u2019s a blessing and a curse: roses and fresh herbs one moment, rancid oil and dog litter the next.<\/p>\n Writing the food filter has changed how I shop. I now know exactly which tofu I like best. And I get to pass this knowledge on, helping people eat better food and discover what\u2019s affordable and delicious.<\/p>\n <\/span>It\u2019s spritz o\u2019clock.<\/span> Photograph: Vershinin\/Getty Images\/iStockphoto<\/p>\n I\u2019m a big fan of an aperitivo hour, but tend to stick to either Aperol or Campari for my spritz. But, no longer: food and drink writer Joanne Gould\u2019s guide to the best spritzes for summer is full of seasonal aperitivo inspiration, from an English garden spritz to one made with Desi Daru mango vodka. There\u2019s even an alcohol-free option for sober spritzing. Salute!<\/p>\n Monica Horridge<\/strong> <\/span>Fan-tastic: invest in a heatwave essential.<\/span> Photograph: Olezzo\/Getty Images<\/p>\n If the third exhausting heatwave of the summer is keeping you awake at night, it may be time to invest in a good fan. Experienced tech journalist and engineering graduate Caramel Quin put 14 of the best fans to the test, measuring many factors from wind speed to energy efficiency, to find the most effective and sustainable models. Be warned, though: stock levels are running low.<\/p>\n <\/span>It\u2019s sea, sun and sandy toes season, and we want to hear your best holiday hacks.<\/span> Photograph: Carol Yepes\/Getty Images<\/p>\n Going on holiday soon? We want to know all your best tips: what saves your clothes from getting crumpled and bottles from leaking? What makes long journeys more bearable (particularly when you\u2019re travelling with kids)? How do you stay sand-free on the beach? Share your top buys, hacks and tricks by replying to this newsletter or emailing us at thefilter@theguardian.com.<\/p>\n","protected":false},"excerpt":{"rendered":" My favourite scene in the film Ratatouille is when Remy the rat tastes strawberries and cheese. Closing his eyes, he takes a bite \u2026 and it\u2019s fireworks. Like Remy, I\u2019m a food lover: I\u2019m a chef and recipe developer, writer and campaigner for a better food system, and have worked on farms and in kitchens,<\/p>\n","protected":false},"author":1,"featured_media":10843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[1295,1442,3997,3999,1725,1547,3935,3996,3752,3995,3998],"class_list":{"0":"post-10842","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-technology","8":"tag-bad","9":"tag-changed","10":"tag-eggs","11":"tag-filter","12":"tag-food","13":"tag-good","14":"tag-icecream","15":"tag-kimchi","16":"tag-shop","17":"tag-tangy","18":"tag-tests"},"_links":{"self":[{"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=\/wp\/v2\/posts\/10842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10842"}],"version-history":[{"count":0,"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=\/wp\/v2\/posts\/10842\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=\/wp\/v2\/media\/10843"}],"wp:attachment":[{"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10842"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/naijaglobalnews.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}My mindful method<\/strong><\/h2>\n
This week\u2019s picks<\/h2>\n
Editor\u2019s pick<\/h2>\n
Deputy editor, the Filter<\/em><\/p>\nIn case you missed it \u2026<\/h2>\n
Get involved<\/h2>\n