Cooking on your stove means cleaning your stove afterwards.

Sealing a bunch of food in a pressure cooker such means you can't really stir the contents, which can lead to a bit of scorching from time to time. This isn't a huge deal, but it can lead to some unsightly burned-on gunk. Luckily, it's pretty easy to get off, you just need to enlist a good friend.

They say everything has an expiration date, but it turns out that certain foods will keep indefinitely. Survivalists and zombie-apocalypse preppers - this is your shopping list.

I don't think vegetarians feel they are "missing out" on the experience of eating big roasts, but I do think they miss out on some of the decadent pageantry.

Brewing your own coffee isn't just cost effective; it's also good for the soul. Unless you stuff it up, of course. This infographic from the experts at CoffeeTastingClub explains the secrets behind five popular DIY brewing methods -- from stove top to AeroPress.

Unexpected fires are, for the most part, viewed as a bad thing, which is why some people were quite alarmed when this very shiny BLANDA BLANK serving bowl from IKEA caused some grapes — and later some newspaper — to go up in smoke.

They say you catch more flies with honey than vinegar, but apple cider vinegar is actually pretty good at attracting fruit flies. However, according to Food52, you can catch even more flies with an Aperol spritz.

Video: My love for mangoes is deep and eternal, but there is no denying that they are slippery little buggers, which makes them a pain to peel. Fortunately, there are two easy ways to peel the gorgeous, golden fruit, neither of which require any single-use, fruit-specific tools.

Now is the winter of our discontent and—due to something happening on Netflix—people seem to be managing this discontent by getting rid of all their shit. I’m into it. I have always been a fan of purging, and this extends to my fridge, freezer, and cabinets.

(I do a fridge re-organisation at least once a week, lest I lose my damn mind.)

I am laughably bad at building gingerbread houses. In fact, the process is so stressful, several members of my family refuse to partake in this holiday activity with me. Beyond aesthetics, my main issue lies in the fact that my houses are always falling down, and that makes me say ugly words, but I've found some tasty reinforcement in the form of Rice Krispies Treats.

It's no secret that I am a big fan of parchment paper, but what of its less-expensive, but still non-stick friend, wax paper? Why does it exist? And do you need it?

Any day can be Doughnut Day if you try hard enough. Honestly though, I love any opportunity to talk about doughnuts, and would like to use this holiday to bring awareness to my favourite summer dessert: grilled doughnuts.

The word "salad" does not denote "healthiness" or a lack of kilojoules (in fact, they can be worse for you than burgers). Nevertheless, something about the word implies a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We're going to tell you how to build a salad that will leave you full, satisfied, and happy.

Sriracha lovers recently went into a panic on hearing news of a possible rooster sauce shortage. Even though that didn't happen, it's good to know you can make your own homemade version with just a few ingredients and less than half an hour - and customise the flavours exactly to your liking.

Great news for people who hate doing dishes: if you have a dishwasher, washing your dishes by hand is a colossal waste of water, energy, time, and money, and you can prove it with maths.

Today, we're talking about the most perfect cookware material on Earth: Stainless steel. Before you smash that comment button, I want to make it clear that I'm not disparaging cast iron. I would never do such a thing.

My 30cm cast iron skillet is my very large, heavy son and I love him dearly (he turned 8 in July, thank you for asking). Here's the truth, though: Stainless steel is the only truly all-purpose cookware material you can buy, which is why I recommend it above all others.

I develop recipes for a living, which means my stovetop is basically always a disaster. Cleaning sucks, and even though I know it creates more work in the long run, I’ll find any excuse to avoid wiping oil spatters off my stove.

As a carnivore whose foodie philosophy is "make things as delicious as possible, whatever it takes," I used to see vegan dinner guests as something I had to work around, and for that, I apologise. Vegan foodies can go on about how delicious soy bacon is, but as a cook who eats meat, I tended to think they were using a different measurement stick for "delicious."

I was selfishly aggravated at having to "dumb down" dishes and sacrifice taste for accommodation.

The kitchen is truly the heart of the home, and anyone who's lived with roommates has, shall we say, a more nuanced understanding of that old cliche. Kitchens feed resentment and bitterness just as easily as they produce joy and, unless you and your roommates communicate directly, you're in for a very bad time. Here are some guidelines to help you get off on the right foot.