A guide to vanilla honey: what it tastes like, how vanilla works with acacia honey, and simple ways to use it in breakfasts, drinks, baking and desserts.

Hot honey and chilli honey often mean the same thing. Here’s how the names differ in heat, flavour and the foods they suit.

A practical guide to matching lemon, blackberry, chilli and cinnamon honey with tea, toast, breakfasts and savoury glazes.

Pair infused honey with blue cheese, goat’s cheese, halloumi, brie and more, with a simple cheeseboard plan for four.

Crystallised infused honey is usually perfectly normal. Learn why it happens, how to store it and how to soften it gently.

Twelve practical ways to use infused honey, with measured ideas for breakfast, cheese, dressings, vegetables, pizza, baking and more.

Infused honey and flavoured honey often overlap. Learn what the terms mean, how methods differ and what matters when choosing a jar.

Chilli honey brings gentle heat to pizza, cheese and roast vegetables. Learn what it tastes like, how to use it and how hot it is.

Discover blackberry-infused honey, how it differs from blossom honey, and how to use its dark berry flavour with cheese, breakfast and puddings.

What is lemon honey? Learn how lemon-infused honey differs from honey and lemon, what it tastes like, how it’s made and six easy ways to use it.

When infusing honey with fruit, herbs, or spice, the choice of base honey matters far more than most people realise. Not all honeys behave in the same way, and when you’re infusing rather than simply sweetening, those differences become crucial. Flavour clarity, texture, appearance, and even how reliably an infusion performs over time are all shaped by the honey you start with. So what is the best honey for infusions? The answer depends on what you’re trying to achieve, but s

Raspberry honey can mean blossom honey or honey infused after harvesting. Learn the difference, what each tastes like and six easy ways to use it.