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Who wouldn’t love to feel more confident in the kitchen? Learn step-by-step cooking skills from our how-to videos (including how to make the perfect vegan curry and how use up leftover chicken in an indulgent pasta bake...), find answers in our Cook’s dictionary which takes you through an A to Z of ingredients and techniques. And find yourself, or a friend, a great cookery school to try.
Concassé
Concassé comes from from the French word 'concasser', meaning to crush or grind. Tomato concassé, for example, is a tomato peeled and deseeded then finely chopped or diced.
Deglaze
Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat.
Daikon
Also known as mooli, daikon is a white Asian radish with a mild, peppery flavour. It has a crisp juicy texture when eaten raw that makes it a popular garnish for sashimi
En papillote
The French term 'en papillote' means to wrap food in a parcel before baking in the oven. It helps seal in flavour, retain nutrition, and keeps everything moist as it cooks in its own steam.
En croûte
'En croûte' means, quite simply, ‘in a crust’. This French dish involves wrapping ingredients in a layer of pastry before baking in the oven.
Folding
'Folding’ is a specific method of incorporating dry into wet ingredients, for example folding in flour into eggs when making a sponge cake.
Farro
Farro is an ancient grain and type of wheat. It has a nutty texture, is similar to barley and needs to be soaked before being cooked.
Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised and served in a creamy white sauce.
Goji berries
Goji berries are grown in East Asia, are similar in size and texture to a raisin and taste like a cross between a cranberry and a cherry.
Griddle
A griddle pan is very similar to a frying pan, but with no sides and very thick ridges. It's great for achieving a charred flavour and appearance on food.
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