The circumstances surrounding death are always a surprise. Even when it isn't sudden, when it has been expected for weeks - months, even - there is always the shock of absence and loss, and the overwhelming feeling that comes with all of the details that need to be tended to while in the throes of grief.

It's in those moments that people tend to neglect their own well being, as self-care often ends up as a last priority after taking care of children and sorting out funeral arrangements.

Liquid smoke, an additive that imparts a charred wood flavour to food without using a smoker, has been dismissed as both "cheating" and "nasty" but, if used with a delicate hand, it can produce some tasty results.. I love liquid smoke in my apartment-approved, smoke-free, sous vide ribs, but it has other clever uses, none of which have anything to do with meat.

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.

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.

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.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. My father (as always) wants me to "write about Scotch more", so we'll be honouring his wishes with this slightly fancy-pants, herbaceous variation on the Rob Roy.

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.

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.

Whether you're pre-juicing a bunch of limes for daiquiris or making a big batch of whole-lemon lemonade, all that squeezing can take a toll on your hands. There is - of course - an easier way, and it involves everyone's favourite baking appliance.

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.

In a simple libation like a gin & tonic, the spirit should really shine. Too often, cloying, crappy tonic obscures the botanical qualities of its partner, rendering the G&T much less refreshing than it should be. Luckily, long-time cocktail writer Camper English - who literally wrote the book on the beverage - has some tips on how to tweak your tonic and ensure your G&T lives up to its full potential.

The Bloody Mary is a drink for all seasons, but there can be something unpleasant about sipping thick, soup-like concoctions. If you'd like a easier-to-drink version of the savoury brunch cocktail, skip the mix entirely and make your own with freshly pureed tomatoes.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. It's Negroni Week, which means every cocktail bar and blogger (myself included) is putting their "spin" on the classic bitter beverage.

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.

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.

Any time I have ever mentioned bonito flakes, either online or in this thing called "real life", one very well meaning person will say, "I thought those were for cats." While it's true the a cat would find them very pleasing, these feathery, savoury and smoky flakes are best enjoyed by humans, who are more equipped to appreciate the umami-packed delicacy.

Let's be honest: People don't order a Caesar salad for the romaine. The crisp lettuce may be a perfect blank canvas for those garlicky, lemony and umami-packed flavours, but Caesar salad fixings, particularly the dressing, can work wonders on all of your favourite salads.

Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn lumpy, gluey and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety and delightfully fluffy.

Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it's not as hard as it's cracked up to be.