Cooking
Kitchen cooking: the last stand of gas
Commercial kitchens are increasingly looking to use induction cooking over gas stove tops.
Cooking for one can be fun, easy and delicious. Here’s how
The key to cooking well for one is choosing the right recipes. These tips will help you navigate what will work for you.
- Genevieve Ko
Don’t try this at home: Why you should leave these dishes to restaurants
Pastries, Peking duck, parfait ... some foods are better outsourced.
- Terry Durack
Mum’s best cooking wisdom? Nagi Maehashi, Adam Liaw and other famous cooks spill all
Mums have left a lasting impression on these chefs and cooks from their signature dishes (like the gyoza that rivals Tokyo’s best) to some less successful meals.
- Daniela Frangos
Give your pantry an overdue overhaul – and revamp your recipes at the same time
With food prices high, making better use of staple ingredients already in your pantry is a smart way to replenish your recipe repertoire.
- Silvana Franco
Nine simple tips that will make you a better cook (including five key pieces of kitchen kit)
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.
- Sohla El-Waylly
- Recipe collection
- Baking
Five of the best Helen Goh cakes to bake this weekend
Get your bake on - and make your friends and family very happy - with these sweet treats by the great Helen Goh.
Danielle Alvarez’s simple herb butter transforms roasted chicken thighs into something special
Canned sardines get a bad rap. But Danielle Alvarez shows how to turn the silvery fishes (and other pantry ingredients) into a solid gold dinner favourites.
- Danielle Alvarez
The foods you should always store in the fridge – and the ones you shouldn’t
Eggs, bread, tomato sauce, Vegemite: do they belong in the fridge or not? Jill Dupleix settles the argument once and for all.
- Jill Dupleix
How to up your slicing game and sharpen your knife skills (without cutting yourself)
Slice, dice, mince, julienne, chiffonade – a beginner’s guide to mastering each technique and cutting food like a pro.
- Jill Dupleix