Guides
Discover our guides to menu planning, sustainability, seasonal and specialist ingredients… plus product reviews and tips to help you be a better cook. Keep scrolling for:
- Menus and masterclasses from top food talent including Yotam Ottolenghi.
- Discoveries: the ingredients, treats and new buys the delicious. team loves.
- New cookware and gadgets reviews, from pizza ovens to air fryers.
- Sustainability news and low-waste tips for using up leftovers & more.
Julienne
Julienne is a culinary technique which involves chopping vegetables into long, thin ‘matchstick’ shapes, such as in the classic celeriac remoulade.
Kohlrabi
Kohlrabi is a member of the cabbage family and can be eaten raw or cooked. It has a subtle flavour and is appealingly tender when cooked.
Kaffir lime leaf
Kaffir lime leaves are often used in south-east Asian cooking – most commonly Thai cuisine They have an aromatic, citrusy flavour and make an excellent addition to curries, soups or stir-frys.
Lemongrass
Lemongrass is a citrusy herb, commonly used in Thai cooking. It looks a bit like a spring onion, but is much firmer, and has a woody texture.
Langoustine
Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.
Mascarpone
A rich and creamy Italian cheese made from cow’s cream. It can be used in sweet and savoury dishes alike and is most commonly known for its use in tiramisu.
Marinade
Marinades are a marvellous way of imparting extra flavour into meat, fish or vegetables, by leaving food to infuse with other flavours before cooking.
Manchego
This classic Spanish cheese is made from Manchega sheep's milk and must be aged for at least 60 days to be considered a proper manchego.
Prosciutto
Prosciutto is an Italian dry-cured ham made from the hind leg of a pig. It has a sweet and salty flavour and is often served raw and thinly sliced.
Physalis
The yellowish round fruit is about the size of a cherry tomato, protected by a papery skin and is part of the nightshade family.
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