A guide to salt substitutes and how to use them in your cooking
Ever heard of kosher salt? And what's the go with those fancy flakes?
How-to
Why are some sausages curved? And why are they called bangers?
This week's reader questions: What puts the bend in bangers? And can I pluck greens from the beach?
A guide to the best cheeses to use in toasties
Chefs know they are only as good as their ingredients. Get to know your gruyere from your gouda.
Why is parmesan so stinky? And can I soften butter in the microwave?
Who can remember that green cardboard tube that contained small crumbly granules of 'parmesan'?
A beginner's guide to shopping at a farmers' market
There is an art to a successful farm-fresh market shop. Here's what to ask the stallholders and how to select the best of the bunch.
What's the healthiest way to prepare broccoli?
Fancy eating broccoli raw? It might just be the healthiest way to prepare it.
How to bake simple shortbread plus 10 recipes
With only four ingredients and lacking in challenging techniques, shortbread is quick to master. Once you've covered the buttery biscuit basics add a twist - citrus, vanilla or even choc-chips.
The secret to perfect scrambled eggs? Depends who you ask
They're the stuff of weekend dreams: fluffy, creamy, indulgent scrambled eggs. Check out these tips from the top chefs on how to perfect your recipe.
How to make a perfect sponge cake
Sydney baking teacher Anneka Manning shares the 'why' behind the 'how' of whipping up an easy sponge.
Does freezing food kill bugs?
Can food-borne bacteria actually survive in the harsh conditions of your home freezer?
How the pH levels of ingredients affect baking
Honey has several interesting attributes that make it such a useful ingredient in cooking.
The tastiest ingredient people throw away
What is the tastiest ingredient that people routinely throw away and why?
How to make Dan Lepard's pumpkin pull-apart bread
This bold little loaf can be served with soups and dips, and has a golden pumpkin crumb studded with green olives.
Road-test: Making cold-brew uses a lot of coffee beans. Is it worth it?
Road-testing two popular cold brew coffee makers, plus recipes and water-to-coffee ratios.
Healthier bread: Why milling flour and grains is on the rise
Low GI, lower in gluten, higher in fibre: real bread is back and bakers are going back to basics.
Up close and personal with Andy Bowdy's Rita cake
Cult Sydney pastry chef Andrew Bowden aka Andy Bowdy shares how to assemble one of his blockbuster layer cakes.
World Latte Art Champion Caleb Cha shares his milk steaming tips
World Latte Art Champion 2015 Caleb Cha shares his top tips for texturing milk.
When is best time to add milk to your tea?
Etiquette and manners are the lubrication that allows society to function smoothly.
What did the Anzac soldiers eat and drink?
Brain Food: In which Richard Cornish answers your vexing culinary dilemmas.
Are you cooking below your age range?
If you're still living on cheese toasties and takeaway, here are six familiar 'dishes' and hacks to improve them.
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