If anyone could start a burger-centric cult, it would be Chef Chris Kronner of KronnerBurger. His obsession is our reward, and he’s poured years of experimentation and professional experience into A Burger to Believe In — a veritable opus of burger-focused recipes and tips.
Tagged With food
The latest season of MasterChef Australia has been a vibe, especially the 15-minute immunity challenge where contestants — including fan favourite Jess Lemon — had to serve a banging bowl of instant noodles. If you’re on a budget or just need a quick meal to fill you up, we’ve got a flavour-packed list of ideas to help you pimp up your own serving of packet noodles.
There are plenty of traditional holiday meals to think about as we near the end of the month. Rib roasts, even more turkey, a sporadic ham or wellington. But I'm a bigger fan of lamb - and not just frenched racks, but whole legs. And with the weather warming up, I think it's high time we talk about smoking.
Due to its low-ish smoke point, olive oil isn't the best choice for searing meats or other single-layer, high-temperature cooking methods. However, as Chef Helen Rennie explains, that doesn't mean you can't crank up the heat when cooking a range of foods in olive oil - from caramelised onions to sautéed potatoes.
Cookies are a gift, period. But if you want to make your homemade cookies look a bit more professional, all you need is a muffin tin.
Homemade pizza nerds are a passionate bunch; for a timid novice, the sheer amount of conflicting information available on various pizza-enthusiast boards is anything but encouraging. I'm here to tell you that you don't need to build a backyard brick oven or even buy a stone to make great pizza - in fact, you probably already have everything you need.
Awards season is rapidly approaching, which means you should be watching lots of movies - so that you may express your smart and good movie opinions - and eating lots of snacks. A big bowl of fluffy, flavorful popped corn is the obvious, correct choice, but if you find yourself getting a little bored of the basic butter-and-salt situation, we have some ways to branch out.
I love deviled eggs more than is decent, but I used to hate making them. It wasn't that I didn't know how to make the filling taste good, or that I hated the smell of sulphur, but the act of peeling eggs almost always sent me into a blind rage. Those days are gone, however, as I now know how to make hard-boiled eggs that will peel without issue.
If you're a baking fiend, you've likely seen a recipe or 10 for some iteration of three-ingredient, no-knead bread. These recipes are popular for good reason. Not only are these loaves extremely impressive for the amount of work they demand, they are excellent vehicles for any odds and ends you wish to rid your fridge of, from a handful of cheese to lonely fruits and vegetables.
Like many of the greatest minds of my generation, my brain has been utterly poisoned by memes. Although I’m not exactly a discerning meme consumer, I do have my favourites -- and I think I’ve watched every iteration of the iconic Simpsons “Steamed Hams” clip on YouTube twice, minimum. (My favourite is “Steamed Hams but it’s Basket Case by Green Day.” No, I will not be taking questions. Thanks!)
Potato chips are usually thought of as a lunchtime companion — a crunchy side to your sandwich or wrap — but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.
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.
There are chillies you know are going to be spicy and chillies you know are not, but then there are the chillies that could be mild, hot, or "please remove my tongue from my mouth and place it in a glass of ice milk". Luckily, there is an easy way to predict the spicy outcome, and it was right under our noses all along.