Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised…
October 12, 2007
Section
Guides
Discover our guides to menu planning, sustainability, seasonal and specialist ingredients… plus product reviews and tips to help you be a better cook. Keep scrolling for:
Menus and masterclasses from top food talent including Yotam Ottolenghi.
Discoveries: the ingredients, treats and new buys the delicious. team loves.
New cookware and gadgets reviews, from pizza ovens to air fryers.
Sustainability news and low-waste tips for using up leftovers & more.
Showing 10 of 1232
Pak choi
Pak choi is a dream to lazy cooks as it requires very little cooking. Just steam…
October 12, 2007
En croûte
‘En croûte’ means, quite simply, ‘in a crust’. Most commonly known as salmon en croûte or beef…
October 12, 2007
Vacherin
The Swiss and the French are still bickering about who first came up with the recipe…
October 10, 2007
Butterfly
This French technique is used when a piece of meat is too thick to cook through…
October 10, 2007
Acidulated water
Is it a bit obsessive-compulsive to worry about your apples and potatoes going brown once peeled?…
October 10, 2007
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold…
October 9, 2007
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky…
October 5, 2007
Emulsion
Ever whipped up some homemade mayonnaise? Then you’ve already made an emulsion. Find out more about…
October 5, 2007
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the grilled Portuguese…
October 5, 2007
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