Learn
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.
Fontina
Fontina is a semi-rubbery, semi-hard Alpine Italian cheese riddled with holes that’s commonly used in fondue.
Hoisin
Hoisin sauce is made by combining fermented soya beans, garlic, sugar and chilli and is used as both a condiment and glaze for pork and poultry
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky flavour. They are often used in salsas or sliced and used to top nachos and pizzas.
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the marinade, made from oil, cayenne pepper and salt, for the Portuguese chicken dish.
Reduce technique
To 'reduce' is a technique used to increase the intensity of flavour in sauces, casseroles and stews, by allowing the water to evaporate.
Spelt
Spelt is a type of wheat with a nutty and sweet flavour. It is available in its whole or pearled form as well as a flour for baking.
Sashimi
Sashimi is a Japanese dish of very fresh, raw fish, sliced thinly and often served with daikon, soy sauce, pickled ginger and wasabi.
Asafoetida
Asafoetida is a resin with a strong and unpleasant smell. Despite its unusual scent, asafoetida imparts an onion-y flavour to cooking, and is thought to aid digestion and reduce flatulence.
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