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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.
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.
Nori
Nori is a crisp, salty, malleable sheet of roasted seaweed. It has a salty and slightly grassy flavour and is best known for its use in sushi.
Noodles
Noodles are a type of pasta used in Asian cooking. There are numerous types which all have varying ingredients, textures and origins.
Nam pla
Nam pla is a pungent and salty Thai fish sauce made from fermented fish and is wonderful in marinades, as a seasoning or in dipping sauces.
Okra
Okra is an unusual vegetable that looks a little like a chunky green bean. Cooked briefly, it has a lovely crunch but becomes more glutinous when cooked.
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.
Polenta
Polenta is made from maize or corn which is then boiled with water until thickened. Cook for 30-40 minutes before adding butter or Parmesan for richness.
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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