Skills & Techniques

There’s something quietly magical about making your own mayonnaise. In just a couple of minutes, a bowl of everyday ingredients...

Salade Niçoise is one of those dishes that looks simple from the outside—fresh vegetables, tuna, anchovies, olives, eggs, vinaigrette—but the...

The first time I tasted a Salade Lyonnaise was not in Lyon—but in a tiny bouchon-inspired restaurant in London. I...

Peeling might seem like one of the most basic tasks in the kitchen, but mastering your peeling skill can dramatically...

A good salad starts long before the dressing hits the bowl. In fact, the real secret to a crisp, fresh,...

Citrus zest is one of the simplest ways to add huge flavour to food, yet many home cooks don’t realise...

Yeast is one of those magical ingredients that shows up in baking recipes, yet most people never stop to think...

There’s something disarmingly elegant about a plate of crudités. At first glance it’s just raw vegetables on a plate, but...

Every kitchen has its heroes: the trusty chef’s knife, the wooden spoon worn smooth by years of stirring, the colander...

How Bartolomeo Scappi Transformed Renaissance Cooking Bartolomeo Scappi, the famed Renaissance chef, was more than just a cook in a...