Guides
Whether you’re menu-planning, needing inspiration on which ingredients are currently in season, looking for round-ups of some of our latest recipe ideas or general handy tips on how to get the best results in your kitchen, our Guides section has it all!
1129 articles
Cook's dictionary
Delicious. Podcast
Delicious. Video
Cavolo nero
Cavolo nero originates from Tuscany and is also know as 'black kale' or 'Tuscan kale'. It's dark green colour makes it rich in iron whilst its thick leaves makes it a great addition to soups and casseroles.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Langoustine
Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Star anise
Star anise is a dried, star-shaped spice with a mild but aromatic flavour, often used in both Chinese and Indian cooking.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Vacherin
Vacherin mont d'or is a cheese made from cow's milk with a creamy, rich texture. It's best eaten warm – after being baked – with a spoon.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Acidulated water
What is acidulated water? Find out in our delicious. cook's dictionary
Cook's dictionary
Delicious. Podcast
Delicious. Video
Butterfly
To butterfly is a French technique used when a piece of meat is too thick to cook through without it drying out, or simply to reduce the cooking time of the meat.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold water to halt the cooking process.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Emulsion
An emulsion involves whisking two liquids, that normally can't be combined, quickly in order for them to mix or blend, as very small droplets of each are dispersed in each other.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the marinade, made from oil, cayenne pepper and salt, for the Portuguese chicken dish.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky flavour. They are often used in salsas or sliced and used to top nachos and pizzas.
A
Delicious. Podcast
Delicious. Video
Asafoetida
Asafoetida is a resin with a strong and unpleasant smell. Despite its unusual scent, asafoetida imparts an onion-y flavour to cooking, and is thought to aid digestion and reduce flatulence.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Aduki bean
Aduki beans are a small, reddish bean that originates in east Asia. To cook the dried variety, soak overnight then bring to the boil and simmer for 30 minutes until tender.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter