Brain Food

Richard Cornish


By Richard Cornish

Follow Richard on:

Richard Cornish is an award-winning writer whose love of the land lead him to explore the issues around food, where it comes from, how it gets to us and why it tastes so good. He writes the weekly Brain food column for Epicure and Good Food. Use the comment function to leave a question for Richard.

Read more of my articles below:

How to serve cheese

Brain food

What is the best thing to serve with cheese. Dried fruit? Crackers?

Cook | Brain food | Mon Jan 12 23:30:00 EST 2015

How to make a Downton Abbey Christmas

I want to make an Edwardian Christmas dinner. What should I serve and where should I get recipes?

Cook | Brain food | Tue Dec 16 00:00:00 EST 2014

When I make a pie, how do I stop the pastry being soggy?

Puff pastry pie

When using puff pastry to bake pies, follow a few simple rules and you won't go wrong.

Cook | Brain food | Tue Dec 09 00:00:00 EST 2014

So what are activated almonds anyway?

Is soaking almonds in water to "activate" them really good for you?

Cook | Brain food | Tue Dec 02 00:00:00 EST 2014

How do you stop meatballs from falling apart?

Italian meatballs by Karen Martini.

A little extra effort goes a long way when it comes to making the perfect meatball.

Cook | Brain food | Mon Nov 24 23:30:00 EST 2014

Is there such a thing as a tea latte?

Green tea latte.

A tea latte gives you a really strong tea flavour without mouth-wrenching sharpness.

Cook | Brain food | Tue Oct 28 00:00:00 EST 2014

Why do we have to cream butter and sugar for cakes?

Marble cake

Creaming butter and sugar is a first step in many baking recipes, but is it really necessary?

Cook | Brain food | Mon Oct 20 23:30:00 EST 2014

Can you freeze green curry?

When you freeze the curry, water forms ice, which separates the coconut oil out of the emulsion.

Cook | Brain food | Tue Oct 07 00:00:00 EST 2014

How to slice a boiled egg


Follow these tips to avoid crushing the eggs and smearing yolk across the white.

Cook | Brain food | Tue Sep 30 00:00:00 EST 2014

Can I mince meat in the food processor?


Using a food processor to mince meat is a bit like using a Mercedes to pull a plough.

Cook | Brain food | Tue Sep 23 00:00:00 EST 2014

How do I make my souffle rise properly?


There are some tricks to creating a winning souffle.

Cook | Brain food | Tue Sep 16 03:00:00 EST 2014

How do I store fresh herbs?

Fresh basil leaves.

What's the best way to prevent herbs from wilting?

Cook | Brain food | Tue Sep 02 03:00:00 EST 2014

What is jitomate?

Seeing red: A Mexican tomato is actually what we would call a tomatillo.

My Mexican recipe calls for jitomate - what is it exactly?

Cook | Brain food | Tue Aug 26 03:00:00 EST 2014

What's the difference between cream of tartar, baking soda and baking powder?

Baking soda

They're all white powders used in the cooking process - so what's the difference?

Cook | Brain food | Tue Aug 19 03:00:00 EST 2014

Salted versus unsalted butter: which is best?


And is there a hard and fast rule for sweet and savoury dishes?

Cook | Brain food | Tue Aug 12 03:00:00 EST 2014

When should I throw out my plastic microwave containers?


Plastic containers may be convenient for reheating food in the microwave but watch out for signs of wear and tear.

Cook | Brain food | Tue Aug 05 03:00:00 EST 2014

What is creme fraiche?

Cultured: French toast with berry compote and creme fraiche.

How is this thick and spreadable cream different from sour cream?

Cook | Brain food | Tue Jul 29 03:00:00 EST 2014

How do I avoid lumpy mashed potatoes?


Choosing the right starchy potato is the first step to perfect mash.

Cook | Brain food | Tue Jul 15 03:00:00 EST 2014

Is it hygienic to use a wooden chopping board for my meat?

Raw beef steaks on chopping board with thyme, onion and garlic.

Treat your wooden board carefully as nicks and grooves will prove a haven for bacteria.

Cook | Brain food | Tue Jul 08 03:00:00 EST 2014

Should I use cheap or expensive wine in my cooking?

Should I use cheap or expensive wine in cooking?

Richard Cornish puts three different wines to the test, ranging in price from $3.99 to $70.

Cook | Brain food | Tue Jun 24 03:00:00 EST 2014