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.
How to make a mini piping bag
Learn how to make your own piping bag at home with our step-by-step guide and start decorating your cakes and bakes like a pro.
What to do with leftover marzipan
Find out what to do with this Christmas ingredient, marzipan, and have a go at one of these recipes, including pies, crumble and cake.
How to make the perfect omelette
It's a simple dish, but so easy to get wrong. Learn how to make a perfect omelette every time with our step-by-step guide.
How to make palmiers
These simple palmiers can be filled with either savoury or sweet fillings and are the perfect pre or post-dinner nibble. Check out our easy guide here.
How to make Spanish windetorte
Learn how to bake this Viennese dessert, a Spanish windetorte made from meringue and whipped cream, with our easy step-by-step guide.
10 steps to a perfect shortcrust pastry case
Learn how to make perfect shortcrust pastry, plus tips on how to line a case, for perfect tarts and pies with our easy step-by-step guide.
How to make sugared rose petals
Collect any rose petals you find and turn them into beautiful decorations for cakes and bakes with our step-by-step guide.
How to peel and chop a tomato
Follow our step-by-step guide to learn how to chop and peel a tomato to use in anything from summer salads to pasta sauces.
How to make the perfect roast potatoes
Fluffy in the middle and crunchy on the outside. Rachel Allen takes us through her golden rules for perfect roast potatoes.
How to strip a chicken carcass
Learn how to strip a chicken carcass with our easy step-by-step guide, then use it in casseroles, pies, soups or stir-fries.
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
