Plus: Who wrote the highly influential A Book of Mediterranean Food?

Plus: Edmund McIlhenny began making what product in the 19th century?

Plus: Which British chef wrote the influential cookbook Nose to Tail Eating?

Plus: Pick out the main ingredient in an English chorley cake

Plus: Marcella Hazan was well known for her cookery books on which cuisine?

Plus: Spot the ingredient you would surely leave out of a Planter’s Punch cocktail

Plus: What is the French province of Bresse famous for producing?

Plus: In addition to pasta, what are the two ingredients in Roman dish cacio e pepe?

Plus: Chef Daniel Humm is in charge of which top Big Apple restaurant?

Plus: Which chef was the subject of the 1999 British series Boiling Point?

Plus, Iranian salad, Turkish sweets, French and London chefs and a Spanish market

Plus: Rappie pie, cheese from Belgium and the Indian cake bebinca

Plus: Italian gourmets on the BBC, finding jambalaya, Chile’s most-planted grape

Plus: Saturday Kitchen’s host, the essentials in chorizo, Slivovitz and Kladdkaka

Plus: Basque Country cheese, the fruit in a Perry and the main ingredient in aioli

Plus: Italian cake and French sauce, Wachau wine, keep away from the kedgeree

Plus: Hoppin’ John’s home, a Roca-run restaurant, the BBC’s original Naked Chef

Plus: Chinese spirit, Scottish smokies, Malaysian cake, Burmese fermented tea

Plus: Italy’s name for Grauburgunder and French Provincial’s cooking master

Plus: Cooleeney Cheese county, the number of small treats, Vimto’s country of origin

Plus: The tiger who says ‘They’re gr-r-eat!’, gochujang’s home, the odd one out in cioppino

Plus: drinking up at the Screaming Eagle, down a Michelin in expensive London

Plus: Great British Menu’s new judge, the home of Domaine de la Romanée-Conti

Plus: Campagne and Lady Helena’s home county, a place for Atole, Rioja classified

Plus: Poffertjes’ point of origin, the meat in daube, top Irish restaurant honchos

Plus: Mexico’s Good Friday bread pudding and Italy’s traditional Easter bread

Plus: Frank Hederman’s Cork calling, Oz restaurant Attica, what’s in Pho Bo soup

Plus: Frank Hederman’s Cork calling, Oz restaurant Attica, what’s in Pho Bo soup

Plus: Burnt’s movie star chef, Tiger Bread’s distinctive crust, Ken Hom’s home place

Plus: Myrtle Allen’s tribute eatery, Rioja’s common red, Harold & Kumar dine out

Plus: Dobos torte when it’s at home, an Alsatian casserole sealed in bread dough

Plus: German for pinot noir, home of Jaffa cakes, Italian flatbread and Asian sugar

Plus: Niall Davidson’s Dublin establishment, and stegt flæsk’s home territory

Plus: Ethiopian chicken curry, all senses firing in Shanghai, a decade for Bird’s Custard

Plus: Neven Maguire county, a Michelin for Thai, pasta shaped like a straw

Plus: Scandinavian spirit, Sicilian Christmas cake, a celebratory French pastry

Plus: cultivating Désirée, a grape for Pouilly-Fumé, a new chef in The House

Plus: Eipic’s head chef, cultivating Grand Nai, the fruit of a dulce de membrillo

Plus: Cook’s Tour’s celeb cook, Core value from an Irish chef, vanilla’s abundant isle

Amid the Covid-19 uncertainty, resilience was key to the restaurant industry adapting