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Chicken stock is a staple in any non-vegetarian kitchen. It's used as the base for soups and sauces and adds flavour and richness to rice dishes, stews and pastas.

There's nothing better than waking up to the scent of fresh-baked cinnamon rolls. You could make a fresh batch of different and delicious cinnamon rolls every day, from diced apple and walnut buns, to cinnamon-sugar and raisin-filled rolls frosted with cream cheese icing, to classic pecan sticky buns.

Removing the bone from a chicken thigh is more than just a quick and easy process: it is an excellent way to cut down actual cooking time. Spend a few moments in the kitchen boning a chicken completely, and you are well on your way to a series of quick and easy meals.

Mangoes are abundant in SE Asia and here we will show you how to efficiently cut mangoes.

Cutting up a whole chicken can be an intimidating task for those of us who are so used to buying supermarket packaged chicken pieces. However, once you've learned how to do it, it becomes easy. Plus, most importantly it will save you money! Buying a whole chicken is cheaper than buying the pieces, and the leftover parts can be used for making soup stocks. The same method can be used for cutting up duck and other fowl.

"Clarifying" is the process of removing milk solids from butterfat, giving you a clear golden fat that can be heated to a higher temperature without burning than whole butter. This, combined with the fact it can be stored without going rancid, has made clarified butter the cooking fat of choice in India and South Asia for hundreds of years.

Don't let pastry intimidate you: homemade pie crusts are far better than the store-bought variety. Here we will show you the step-by-step techniques and give you tips on how to achieve the best pie crust.

Discover the rich, complex flavours of homemade fruitcakes.

You can make a plain cake look like a bakery gâteau with these techniques, whether you're a beginning or advanced cake artist.

Learn a few easy tricks to making smooth and savoury turkey gravy.


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