“Wine corks lose elasticity so they are not really suitable for reuse and in practice most just go to landfill” Jancis Robinson on the eco-battle between corks and screw caps
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Batman-inspired furniture and bejewelled sofas: the intriguing eclecticism of Controvento
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‘The spectator will be seated in a chair adorned with seven rectangles – chequered patterns, like zig zags, recur across his films’. The making of David Lynch’s Thinking Room
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Newly reissued, Richard Billingham’s pictures of his alcoholic father Ray have lost none of their power to provoke strong emotions.

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“Is it absurd that a British judge found himself pondering the qualities of a flapjack and the “slightly unpleasant mouth feel” of a protein-enriched brownie?” Tim Harford on why the UK’s biscuit tax leaves a bad taste in the mouth
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Meet the millionaire millennial, in a Hawaiian shirt and flip flops, who is building new weapons with the aim to give the US 'the ability to swiftly win any war' on.ft.com/43Ah4lI?

‘Granted all the space in this magazine, I could not express the vileness of Kingly Court, the “dining destination” at the joyless heart of what we’re supposed to call “Carnaby”.’ 🥩🥩Tim Hayward🥩🥩
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‘These seemingly unending conflicts about a constellation of race, gender and speech issues may turn out to belong to a limited period of specifically American history.’ Simon Kuper
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Sneak peek of this week's cover. Look out for the story at on.ft.com/3TULn2b

‘While there’s still a nip in the air, something warming with a spiky zip is ideal.’ Ravinder Bhogal shares her recipe for Jersey Royal season
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‘I have to confess to a fairly cavalier attitude to food and wine matching in general. I find that in practice you can drink more or less anything with any food.’ @jancisrobinson makes a rare foray into recommending wine pairings
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‘I see no reason why the ratio of meat to veg in a stew shouldn’t be 50:50’ – Chefs share their tips for how to make good meat go further
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Chefs Ixta Belfrage, Melissa Thompson, Gurdeep loyal and more introduce the best buys at specialist butchers’
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‘I’ve spent the past two years researching and writing about beef and, I’ll be honest, it has become a forest of claims, stamps and imprimaturs. So here’s an attempt to clarify.’ @TimHayward’s glossary of fuzzy meat phraseology
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‘Can I return something once you’ve cut it?’ ‘What can I feed a hungry teenager?’ ‘Why are butcher’s so expensive?’ Patrick Galbraith spends a whole day in a butcher’s shop and collects (then answers) every customer question
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Guy Ritchie’s loquacious gangsters are back. @RobertShrimsley refuses to be mugged off
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‘This is the secret of the flat iron and its ilk: behind the cut, guts, glory and glamour, inventing a “new steak” is just a matter of finding a business case and a brand.’ Louis Ashworth
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Sneak peek at this week's cover. Look out for the full story at on.ft.com/496BYd4

Kaiser Chiefs’ Ricky Wilson takes the FT Weekend Magazine Questionnaire
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‘What is it about being so busy, hungover or exhausted that leads my customers to desire the biggest coffee on the menu?’ rachel hendry

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