Tagged With cooking

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It's hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting - but done right, they're absolutely transcendent. I think this underrated technique deserves another look.

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Baking beautiful bread requires the skillful manipulation of three big, messy variables: technique, equipment, and ingredients. Poor technique accounts for most subpar results, but a sudden change in kitchen conditions or ingredient availability can throw even a seasoned baker for a loop. If your bread has started acting up for seemingly no reason, your water might just be the culprit.

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Fat makes food taste good, but greasy food has a way of lingering in the air - and on the dishes - long after a meal has ended. If you're sick of finding oil slicks on dishes you could have sworn were clean, you owe it to yourself to fill a spray bottle with vinegar and keep it near your kitchen sink.

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Apple pie, applesauce, apple crumble, apple butter - whether you're apple-picking or just stocking up at the supermarket, 'tis very much the season. But what about apple juice? Ubiquitous as it is, it's never been a home-kitchen staple. Unlike soft citrus fruits that can be squeezed by hand or with a simple tool, apples require a proper cold-press juicer… or do they?

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As Jeff Goldblum once said: "Menulog, uh... finds a way." Perfectly summing up my experience with cooking dinner, food delivery services somehow find a way into my weekly eating plans - mostly because I am too lazy to cook. That's not the cheapest way to live, but it is the most convenient. What if I only had to pay a tenner?

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Pre-cooked spiral cut hams -- also known as "city hams" -- were always my favourite part of Easter. Since there is no danger of undercooking, we're free to focus flavour. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product, and nobody wants that. Easter may be over - but how can you make your pre-cooked ham taste better?

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Video: Opening jars is an important part of getting to the food inside them, but the lids can sometimes be a bit on the stubborn side. Here we show you three easy ways to remove even the most stuck-on lids, so that you may consume the delicious contents of the jar they're stuck to.

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In a post-Masterchef world, everyone and their dog wants to get creative in the kitchen. Unfortunately, there's only so much your boring old pots and pans can do. This is where the Philips Premium Collection All-in-One Multi Cooker aims to lend a helping hand - it allows you to slow cook, pressure cook and multi-cook all in the one device. While certainly versatile, does it offer enough to justify the $349 price tag? Let's get cooking to find out!

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Let's be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a touch of decadence to every meal.

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Despite its name, the rice cooker is not a single-minded kitchen unitasker. Sure, it is the easiest way to make perfect rice, but it's also a convenient way to cook a wide variety of foods. Here are a few examples that might just convince you to invest in a rice cooker or use yours more often.