Some like it sweet | Cookup

It used to be that sweet-toothed Caribbean people were satisfied with a good old-fashioned sponge cake. But, as Franka Philip explains, the profusion of delectable dessert images on Instagram in recent years has raised expectations, and more sophisticated tastes. Bakers and pastry chefs across the Caribbean are keeping up, with unexpected flavours and elaborate techniques

Illustration by Shalini Seereeram

Total local | Cookup

Christmas means feasting, and traditionally many of the Caribbean’s seasonal delicacies — from roast turkey to black cake — use imported ingredients. But could you create a Christmas lunch or dinner using only locally grown food? Franka Philip takes up the challenge

Best of brew — Caribbean coffee | Cookup

Coffee grown in the Caribbean is some of the world’s finest. Pricey Blue Mountain coffee from Jamaica’s high elevations is celebrated by connoisseurs — but can locals actually afford it? And what can Trinidad and Tobago’s farmers learn from Jamaica as they seek to revive their own coffee production? Franka Philip talks to the experts about the present state and future prospects for the business of coffee beans

Our daily bread

For many people, bread is a staple. Others have abandoned the daily loaf for health reasons. If you’re eating only mass-produced white bread, Franka Philip says, you’re not doing yourself any favours. A guide to bread at its healthiest and tastiest