Learning how and when to add salt to a dish can make the difference between bland and ‘BAM!’
It’s not exciting, but it’s essential that if you want to be a good cook you must first master the basics. Here’s where to begin.
Oops, you’re having people over and nothing’s prepared. Here are some clever tips and tricks to help save the day, no matter what Santa has in store.
A 10-minute pizza, life-saving blinis, fancy Jatz crackers and a speedy ham glaze. Here are a dozen affordable ways to impress your guests this festive season.
Sail through your preparation for your festive feast with this essential to-do list.
The squeeze, the tap, the rubber band or the bum whack – find out which method suits you the best.
Eggs, bread, tomato sauce, Vegemite: do they belong in the fridge or not? Jill Dupleix settles the argument once and for all.
Slice, dice, mince, julienne, chiffonade – a beginner’s guide to mastering each technique and cutting food like a pro.
It’s incredible what you can achieve with dishwashing liquid, bicarb, vinegar and an old toothbrush.
Bring your glasses and your calculator. We’re diving into the tricky topic of how much to tip waitstaff.