Guides

Features

Red alert; how much red meat should we eat?

Guides

The best beef cuts for pan-frying, grilling and griddling

Which are the best cuts to buy for frying, grilling or griddling beef? Allow us to show you the way.

Guides

Dan Lepard’s top baking tips

Get the perfect texture to your cake and learn how you can make bread ahead of time with Dan Lepard's top baking tips and trade secrets.

Features

Beat the New Year bulge

Cook's dictionary

Dauphinoise potatoes

Potato dauphinoise was created in the Dauphiné region of France and consists of thinly-sliced potatoes, mixed with milk, cream or creme fraiche, and cheese, garlic and seasoning. It's also known as gratin dauphinois. 

Cook's dictionary

Halloumi

A firm and rubbery Greek cheese that’s made from a mixture of cow's and sheep's milk. Halloumi is very salty in flavour and holds its shape well when cooked. 

Cook's dictionary

Mandoline

A mandoline is a piece of equipment used to slice fruit and vegetables very thinly, with ruthless efficiency and consistency.

Cook's dictionary

Radicchio

Radicchio is a type of chicory, looks a little like a small cabbage and has beautiful white and crimson streaks on its leaves.

Cook's dictionary

Swiss chard

Swiss chard is a green leafy vegetable belonging to the beetroot family, with a crunchy stem that can be red, white or yellow in colour.

Cook's dictionary

Jerusalem artichoke

The Jerusalem artichoke is pinkish in colour and looks like a large lump of root ginger. It’s actually a type of sunflower and its name derives from the Italian for sunflower, 'girasole'.

Cook's dictionary

Amaretto

Amaretto is is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple.

Cook's dictionary

Arborio rice

Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's most commonly used in risottos because it absorbs more liquid than other varieties and has a creamy texture when cooked.