Latest Chinese Cuisine News and Stories - Lifehacker Australia

Absolutely Do Not Cook This Goose

1 month ago

Absolutely Do Not Cook This Goose

I suffer from Marty McFly syndrome. Someone says a thing can’t be done, and I’ve already checked out three books…

How to Make the Best Vegetarian Charcuterie Board You’ve Ever Had

1 month ago

How to Make the Best Vegetarian Charcuterie Board You’ve Ever Had

Rachel Fairbank

How Learning to Make Eggs Taught Me to Cook

2 months ago

How Learning to Make Eggs Taught Me to Cook

Stephen Johnson

Actually, You Should Roast This Duck Instead of a Turkey

3 months ago

Actually, You Should Roast This Duck Instead of a Turkey

1

The initial idea was breathtaking: We had grandiose visions of under-appreciated birds being cajoled up other under-appreciated birds’ back ends. We…

5 Ways to Use Up Leftover Rice

3 months ago

5 Ways to Use Up Leftover Rice

Rachel Fairbank

Making Smashed Pickles Is Violent and Good

6 months ago

Making Smashed Pickles Is Violent and Good

Claire Lower

Old Bay Is the Secret to a Perfect Bloody Mary Pickle

6 months ago

Old Bay Is the Secret to a Perfect Bloody Mary Pickle

Claire Lower

At any given moment, my fridge is about 15% pickles. This may not sound that impressive, but it translates to…

Grow Your Own Sprouts in a Mason Jar

7 months ago

Grow Your Own Sprouts in a Mason Jar

How to Become a Vegetarian (or Eat Less Meat)

9 months ago

How to Become a Vegetarian (or Eat Less Meat)

Actually, You Don’t Need to ‘Shock’ Hard-Boiled Eggs in Ice Water

10 months ago

Actually, You Don’t Need to ‘Shock’ Hard-Boiled Eggs in Ice Water

Claire Lower

Common kitchen wisdom dictates that hard-boiled eggs must be “shocked” in an ice bath to stop the cooking process and…

There are no more articles to be viewed