The school of cooking
Clear recipes for beginners, kitchen tips and the story behind every dish.
Every cuisine with its own history and flavours.
From holding a knife to measuring: the basics of the kitchen.
Guide
Which cut to ask your butcher for, how to sear properly, what the doneness temperatures are and how to turn tough cuts meltingly tender.
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Guide
If you are setting up a kitchen from scratch, here are the 12 tools to buy first, what can wait, and what you can skip entirely.
Guide
Chicken parts, marinades, the secret to a breast that stays juicy, the safe cooking temperature and a whole roast chicken, all in one lesson.
A Turkish spring classic of artichoke hearts braised in olive oil with peas, carrot and potato, served cool with plenty of dill.
Soaked dried white beans slowly simmered with beef, onion and pepper paste, the comforting stew that Turks pair with rice pilaf.
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Indian Cuisine
13 recipes
A fresh, creamy Mexican dip of ripe avocado, lime, onion, tomato and coriander.
Guide
Learn how to hold a chef's knife, protect your fingers with the claw grip, master the basic cuts and keep your knife sharp, step by step.