Food & Cooking Tips, How To's

Miso makes a wonderfully versatile seasoning, whether it's used on meats or in desserts.

Explainer: What's the deal with ... miso?

Have you ever thought about what miso really is, and whether it's good for you?

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It's time to face your fears about scary seafood.

How to find, prepare and cook the scarier seafood species

Now's the perfect time to experiment with the ocean's bounty.

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Jill Dupleix's eggs benedict masterclass.

Masterclass: How to make perfect eggs benedict

These eggs benny tips will help you meet your brunch goals in no time.

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It's best to start with whole peeled tomatoes, with no other flavourings except salt.

Pantry essentials: How to choose and use canned tomatoes

Crushed or chopped? Or is fresh best? Here's how to make the most of this most handy pantry staple.

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Go gluten-free with Three Blue Ducks' strawberry and white chocolate almond cake.

How to use gluten-free flour blends in your everyday baking

Here's what to keep in mind if you're baking with gluten-free flour blends, particularly with a recipe originally designed for all-purpose flour.

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Herbed pappardelle pasta with three-ingredient sauce.

How to make fresh pasta (plus a three-ingredient sauce)

Making pasta from scratch is the ultimate exercise in instinctual cooking.

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A stack of perfect buttermilk pancakes with butter and maple syrup.

How to make perfect buttermilk pancakes

With a well-made batter, the right ingredients and some practice, you can flip your way to pancake perfection.

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Never toss a nicoise - ingredients should be composed with an eye for colour and contrast.

Masterclass: How to make perfect tuna nicoise salad

Crisp seasonal vegetables, just-seared tuna and creamy eggs in a robust dressing with salty anchovies, capers, olives and greens is a Provencal playlist you can shuffle all summer long.

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How to make perfect hot chips at home

This method yields excellent chips with a deep crisp exterior and creamy interior.

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If you think green tea is bitter, you may be heating it too high.

Are you brewing your tea wrong? Five tips for a better cup

Step up tea time with five tips to make this simple cup so much tastier.

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Chef Josh Niland's tips for cooking fish with perfect crisp skin

Fish. Fat. Weight. Heat. The Saint Peter chef shares his secrets.

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Want to add depth to your fruits and vegetables? There's a ferment for that.

A beginner's guide to fermented vegetables plus three recipes to try

Fermenting vegetables is not only perfectly safe but also surprisingly easy and rewarding. Here's how to get started.

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Adapt these ice-cream base recipes with your own mix-ins and flavourings.

Ice-cream 101: How to create custom flavours at home

Chocolate and vanilla base recipes and everything you need to know about add-ins and flavourings.

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Christmas ham hacks

Four ways with leftover Christmas ham.

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Transform a failed pavlova into a Christmas mess dessert.

Alice Zaslavsky's genius Christmas hacks

Never despair over failed pav, dull drinks or overcooked prawns again.

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To replicate the cover, add sticky roasted rhubarb and toffee shards to the berry garnish.

How to make the ultimate pavlova

The great Antipodean pav is a marvel of culinary engineering, from its light and fluffy interior to its crisp, crunchy shell. Here's how to achieve a spectacular result without you – or it – going into meltdown.