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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.
Score
Scoring a joint of meat increases the absorption of flavour, allows the fat to drain out without distorting the meat and ensures a crispy skin.
Samphire
Samphire is a vibrant green vegetable, available in the summer months, that is very similar to asparagus and with a fresh, slightly salty flavour.
Salsa
A salsa is a type of sauce and can vary in form. They are often tomato based, with onions and chillies, but can include any fruit and veg.
Tamarind
Tamarind is a fruit, originating in Asia, with a sweet and tangy flavour and is used widely in dishes from India through to South East Asia.
Tahini
Tahini is a savoury paste made from sesame seeds and oil – a little like peanut butter. It's most famously known for its use in houmous.
Vanilla sugar
Vanilla sugar is made by leaving a split vanilla pod in a jar of sugar to infuse. It's a great way of using up a spent pod by making it go a little further!
Acidulated water
What is acidulated water? Find out in our delicious. cook's dictionary
Butterfly
To butterfly is a French technique used when a piece of meat is too thick to cook through without it drying out, or simply to reduce the cooking time of the meat.
What is ghee?
Ghee is a form of clarified butter which is made by removing the milk solids from melted butter. It has a high smoke point and a rich and nutty flavour.
Vacherin
Vacherin mont d'or is a cheese made from cow's milk with a creamy, rich texture. It's best eaten warm – after being baked – with a spoon.
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