Know how
How to tell when it’s time to replace your dried spices
Even the most robust dried spice has a use-by date. And it’s not as far into the future as you might think.
- Sarina Kamini
Why you should try freezing your olive oil – and how to do it
The high price of olive oil has made it almost a luxury ingredient these days. Here’s what you need to know to get more bang for your “liquid gold” buck.
- Nina Rousseau
Keep, covet, kill: The everyday gadgets a recipe writer can (and cannot) live without
From the perfect peeler to the pathetic garlic press, Katrina Meynink rummages through her crowded kitchen drawer to find those that cut it, and those that don’t.
- Katrina Meynink
The simple ‘golden ratio’ for pickling just about anything
Chef and passionate pickler Caitlin Koether shares the secret to perfect pickles, the low-cost, healthy way to perk up pretty much everything.
- Dani Valent
Is coconut milk the same as coconut cream and are they interchangeable?
Cookbook writer Sarina Kamini dives into the creamy world of coconut flesh, and how to use it to enhance your cooking.
- Sarina Kamini
Yes, it really is easy to make decent sushi at home. Here’s where to begin
Kisume head sushi chef Toaki Kyo shares how to make authentic sushi at home, without the requisite years of training.
- Dani Valent
Seven go-to ingredients that give almost any dish an instant glow-up
With star recipe writer Katrina Meynink’s favourite flavour bombs in your pantry or fridge, you can instantly lift your cooking to the next level with minimal effort.
- Katrina Meynink
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It’s the tiny differences that improve your cooking. Here’s the advice from the experts, including Poh Ling Yeow, Donna Hay and Maggie Beer.
- Jane Rocca
No more soggy bottoms: How to decide which oven rack to use
From cakes to roasts and everything in between – here are some simple rules to remember when you’re deciding which rack to cook on.
- Becky Krystal
Camping this Easter? These are the foods to take (and the ones to leave behind)
Be the envy of the campsite these holidays with filling, tasty and impressive meals that are easy to throw together with the minimum of prep.
- Dani Valent