Leek greens are quickly becoming my favourite part of the leek. Not only are they freaking banging when pan fried, but they can be used to infuse fish and other seafood with delicate, oniony flavour.

Pringles - those stackable chips made from a slurry of wheat, rice, corn and potato flakes - can be a hassle to get out of the can. Especially since the company shrunk down its chips and stuck them in a smaller receptacle. The blaggards.

Hunger has a strange effect on our emotions. Even the nicest folks can get a little upset, irritable, and snippy the minute they start to feel those familiar pangs down in their stomach. One solution is to eat, of course. But when that's not an option, there is another way you can avoid transforming into a bad Snickers commercial.

If you have an oven with a convection setting - meaning it is equipped with a fan that circulates the hot air around the food - it may be tempting to use it on your cakes, cookies and biscuits to help things cook "more evenly". However, according to Patron Saint of Good Baked Things, Stella Parks (AKA The Brave Tart), this can lead to non-optimum results.

I'm trying to decide whether or not I'm surprised by the fact that McDonald's remains Australia's favourite fast food, over the likes of KFC and Subway. I'm going to say "no" — despite moves from smaller franchises and a general push for healthiness, one cannot simply ignore the pervasiveness of the big yellow M.

No matter how many flawless custards or mirror glazes you've made in your life, some culinary techniques just seem to invite disaster, especially those that hinge on precise temperature control. If you need to evenly heat a delicate substance to a precise temperature, the microwave might seem like a horrible choice — but it's often the best tool for the job.

Winter's here and the days are colder, but that doesn't mean you can enjoy a bit of ice cream when your sweet tooth strikes. Rather than pick up something from the supermarket, why not make your own at home? You don't even need an ice cream maker — elbow grease will serve you just fine.

Video: Opening up your house to a bunch of hungry friends can be quite fun, but you can quickly rack up some pricey party expenses if you're not careful. But there are a lot of ways to serve fancy food without draining your bank account, and we're going to show you how.

Is cage-free better than organic? Are omega-3 eggs worth the extra money? Let's break down the terms you'll see on egg cartons.

Bacon grease and butter are glorious cooking fats. They're reasonable priced (one comes free with bacon), deeply flavorful, and both promote a good amount of browning. Rather than choose between these two earthly delights, you should combine them to create a fantastic compound butter.

Making your own spice blends isn't particularly challenging, but buying a single bottle of a blend is both more convenient and fiscally responsible than buying five bottles of five different spices. Plus, if you're just getting into the world of seasonings and spices, blends can be a bit less intimidating.

The recipe for KFC chicken used to be a closely guarded secret. However, a former KFC employee recently leaked the alleged "11 secret herbs and spices" to the world - and after extensive testing, the recipe checks out.

This video shows you how to make bona fide KFC chicken at home. (The good news is, you probably have most of the ingredients in your cupboard already.)

With the exception of cherry tomatoes - which are good pretty much all year - I try to avoid buying tomatoes until at least mid-summer, as purchasing them outside their season usually leads to disappointment. But I'm not perfect, and the other day I slipped up and bought (quite) a few on the vine. They were, as one would expect, a little lacklustre in the flavour department.

While there are many quick breakfasts - buttered toast, granola bar, banana - cereal reigns supreme. But a new contender has climbed the ranks: Soylent, the nutrient slurry marketed to busy Millennials. Both are convenient, but neither is very natural. Which is a better option on a rushed morning?

Control over your ingredients gives you control over the final dish, and squeeze bottles can help you become the master of your culinary domain. With them, you can put the exact amount of a liquid ingredient precisely where you want it, and they're super cheap.

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.

Anthony Bourdain, who died yesterday at the age of 61, gave us bold wisdom on how to make a better burger, how to find good food in airports, and why it's OK order fish on Mondays.

The term "all-purpose seasoning" has always seemed slightly hyperbolic to me. Unless we're talking about salt, there are few seasonings that truly enhance everything they touch, but shio koji comes close.

Traveller, let me give you my most useful tip for visiting Japan: The "konbini" is life. It's a one-stop shop for literally anything a wide-eyed tourist such as yourself may need while you explore the brightly lit corridors of Tokyo, or get swallowed by the serene silence of temples and shrines in Kyoto.