Fish is the ultimate fast food – steam, bake, grill, poach, fry, stir-fry, microwave, stew or barbecue it.
All chilli peppers are not created equal – while most people think nothing of slicing a supermarket chilli to add heat to a curry, there are other people who enjoy eating as many of the hottest chillies in the world for pure sport.
Honeybees are some of nature’s finest mathematicians. Not only can they calculate angles and comprehend the roundness of the earth, these smart insects build and live in one of the most mathematically efficient architectural designs around: the beehive. Zack Patterson and Andy Peterson delve into the very smart geometry behind the honeybee’s home.
Physalis fruit, also called Cape Gooseberries, are luscious round yellow fruits encased in a papery wrapper that makes them look like miniature Chinese lanterns. You can eat the fruit raw, poach them or use them to decorate everything from a cupcake to a pavlova to a cheesecake.
Crème fraîche is so easy to make at home that you’ll wonder why you buy it. All you need is double cream and buttermilk. It tastes richer than the crème fraîche you buy in the supermarket.
What’s the quickest way to ripen tomatoes? And why you should never keep tomatoes in the fridge.
Purists say you shouldn’t add sugar to tomato-based sauces. That’s fine if you you’ve found the tin of perfect tomatoes, or the ‘ripened-straight-from-the-vine tomatoes’ that can be so expensive at the supermarket.
Dried herbs are very pungent so you need to take care when adding them to dishes: here’s how to substitute dried herbs for fresh herbs in a recipe so you don’t overpower the dish.
Fed up of wasting half a stock cube? Read our top tips to save them for future use.