Soft crack, hard ball, thread… We explain the mysteries behind the deceptively simple skill of boiling sugar.
Yellow is a very pretty colour, but John explains why sometimes butter is better when it is browner.
Take a mushroom, dry it, powder it, sprinkle it, be amazed by the yumminess.
Smoked paprika is one thing that no spice cupboard should ever be without, and Pimentón de La Vera stands head and shoulders above any other.
Ah, tis the season of berries, cherries and watercress. Enjoy!
Ever wondered how sugar is transformed from cane or beet into wonderful sweet goodness for cornflake sprinkling? Well, now you’ll know…
P&G is much more about what you put in your mouth than what you put in your soil, but nothing tastes better than something you grew yourself.
Just as the Chinese population grows in size, so Chinese food continues to grow in popularity worldwide. Time to reach for the Sichuan and Soy and have a play.
It seems we are less experimental with the fruit we grow than the fruit we buy. Why not consider planting a funky Asian fruit instead of the same old apple tree.
Salt is most definitely not ‘just salt’. One of the simplest of ingredients has some of the most profound effects on your cooking.
Strawberries and raspberries are in season for all too short a time, but buy them while they are, lots of them, real local yummy berries.
People are scared of poaching eggs – they think it will be difficult, and it is. Enter Jane to explain the easy and the easier way to tackle it.