Know how
Do you really have to buy new pots and pans? All your burning questions about induction cooking answered
Jill Dupleix grills three top chefs on how to make the move from gas to electric as pain-free as possible.
- Jill Dupleix
How to rescue a boring soup (plus how to make a great one)
Learn how to ace classic, comfort-food soup every time with these go-to tips.
- Jill Dupleix
How to keep your fresh herbs strong, green and perky
Don’t let those lovely fresh herbs go to waste. Here’s how to store them in the fridge – and the best way to give your herbs a second life instead of withering away.
- Jill Dupleix
How to order the perfect steak, from marble scores to dry-ageing – and the buttery cut of the moment
Make the most of your restaurant steak experience with these expert tips.
- Jill Dupleix
Heaven bacon: An expert’s guide to cooking perfect crispy rashers (hint: you won’t even need a frypan)
Keep this trick up your sleeve if you’re cooking for a crowd, or wrangling frypans of eggs and baked beans as well.
- Jill Dupleix
11 modern menu terms you probably don’t know (but it will impress your plus one if you do)
Brush up on modern food lingo and master this go-to glossary of current menu terms and trends.
- Jill Dupleix
The secret to cooking super creamy eggplant (and do you really need to salt it?)
Why eggplant is better brined than salted, and baked, not fried.
- Jill Dupleix
Can you cook with extra virgin olive oil or just drizzle it on salads? The good oil on what to use and how to cook with it
Find out what the best-dressed salads are wearing this season and how to ensure your fries get a golden tan.
- Jill Dupleix
Think you hate quinoa? This easy trick will make it taste delicious
The secret to tasty, fluffy quinoa is all in the cooking – here’s how to do it.
- Jill Dupleix
From temaki to uramaki: The beginner’s guide to ordering sushi (and yes, you can use your hands)
Sushi is an art form and a great eating experience. Here’s how to do it right.
- Jill Dupleix