Skills
Ready to improve your cookery skills? Helping you Be a Better Cook is one of our most important missions. We love to share knowledge from the experts with you to help boost your kitchen prowess.
- Master classic techniques such as making the five French mother sauces, perfect shortcrust pastry or a really good stock.
- Challenge yourself with one of our cookery projects. Learn to prepare roti canai and udon noodles from scratch with expert-led guides or discover what makes caramelised white chocolate or burnt butter brilliant additions to your cooking.
- Browse our Best of the Best series, where we take a deep dive into a classic recipe, examining how to make the ultimate version of lasagne, carrot cake, fish pie and more.
- Learn how to use up a whopping 250+ different leftovers – from blue cheese to the remnants of a roast chicken.
- Let’s get started: search for the technique you’re looking to tackle and discover our skills guides.
Five magical Christmas cake decoration ideas by Lily Vanilli
Lily Vanilli shares five fab Christmas cake decoration ideas, including piped trees, buttercream wreaths, caramel drizzle and coconut snow.
Best of the best: How to make the ultimate chicken kyiv
Learn how to make the ultimate chicken kyiv from scratch, with amped-up garlic butter, tender chicken breast and crunchy golden breadcrumbs.
Tried and tested tips to get the best out of your air fryer
How do you really unlock the benefits air fryers can bring? With the help of ProCook’s roomy offering, we share our top tips.
How to get the most out of your pizza oven
Brothers and pizza van owners Matt and Phil Teeman share top pizza oven cookery tips – plus their secret pizza sauce recipe.
Best of the best: how to make the ultimate risotto alla milanese
Learn how to make the perfect risotto alla milanese. Our expert guide includes the best ingredients, kit and tips for the ultimate risotto.
Everything you need to know about cooking with cast iron
You may well already own an enamelled cast iron casserole dish – but what exactly is enamelled cast iron, and what makes it so darned good?
Best of the best: how to make the ultimate ratatouille
Discover the secrets to great ratatouille – the classic French Provençal dish of stewed summer vegetables – from salting to assembling.
Full steam ahead: why steaming is such a versatile cooking technique
Want to understand the advantages of steaming and why it can be better than boiling? It's forgiving, hands-off and locks in flavour, says Tom Shingler.
Why skewers are the best thing to put on the barbecue this summer
Easy, versatile and great for a crowd, skewers are barbecue gold. Discover our tips for skewer success, plus six star recipes.
Fish skin crackling and shell curry sauce: 4 fin-to-gill cooking ideas to use every scrap of seafood
Discover how to use up the odds and ends of seafood with Emily Gussin's sustainable guide to fin-to-gill fish cookery at home.
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