Skills & Techniques

Tempering is the culinary art of gently acclimating ingredients to temperature changes, preventing the shock that can ruin textures. This...

Cooking, at its heart, is a game of transformation. An untouched and neutral raw ingredient becomes something greater than itself—more...

Reduction is a fundamental culinary technique that enhances flavour by simmering or boiling a liquid to evaporate water. This leaves...

Umami is the savoury, mouth-filling taste that gives depth to dishes like parmesan, mushrooms, soy sauce, or slow-cooked meat. Recognised...

In British kitchens, cooks make stock by simmering bones, vegetables, and aromatics in water. This foundational liquid enhances soups, sauces,...

Emulsification is the process of combining two liquids that normally don’t mix—like oil and water—into a stable blend. It’s essential...

Roasting and baking both use dry heat in the oven, but they differ in intent and temperature. Roasting typically applies...

There’s a certain luxury in cracking an egg into a ramekin, surrounding it with cream and letting the oven do...

For years, my blender was a one-trick pony—a smoothie machine that occasionally moonlighted as a margarita maker. It sat on...

The first time I saw green oil on a plate, I was mesmerized. It was drizzled in delicate swirls over...