Know how
Is coconut milk the same as coconut cream and are they interchangeable?
Cookbook writer Sarina Kamini dives into the creamy world of coconut flesh, and how to use it to enhance your cooking.
- Sarina Kamini
Yes, it really is easy to make decent sushi at home. Here’s where to begin
Kisume head sushi chef Toaki Kyo shares how to make authentic sushi at home, without the requisite years of training.
- Dani Valent
Seven go-to ingredients that give almost any dish an instant glow-up
With star recipe writer Katrina Meynink’s favourite flavour bombs in your pantry or fridge, you can instantly lift your cooking to the next level with minimal effort.
- Katrina Meynink
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It’s the tiny differences that improve your cooking. Here’s the advice from the experts, including Poh Ling Yeow, Donna Hay and Maggie Beer.
- Jane Rocca
No more soggy bottoms: How to decide which oven rack to use
From cakes to roasts and everything in between – here are some simple rules to remember when you’re deciding which rack to cook on.
- Becky Krystal
Camping this Easter? These are the foods to take (and the ones to leave behind)
Be the envy of the campsite these holidays with filling, tasty and impressive meals that are easy to throw together with the minimum of prep.
- Dani Valent
The experts reveal their most underrated ingredients – and how to make the most of them
From turnips to vinegar, eight top recipe writers share the ingredients that deserve more love – and how to use them in your everyday cooking.
- Nina Rousseau
The 10 most irritating habits of restaurant diners these days
From using phones at the table to taking your four-legged friend for dinner, these eating out crimes should result in an immediate red card. How many are you guilty of?
- Jack Rear
Making a mint: The secret to growing your own herbs – and keeping them alive
Whether you live in an apartment or have a sprawling outdoor space, growing your own ingredients is easier than you may think. Here’s how to get started.
- Nina Rousseau
How this ingredient made from animal bones, skin and cartilage became a sweet healthy hit
There’s been a lot of hype lately about the health benefits of eating gelatin. So, should you reach for the gummy bears, or is it all a lot of hot air?
- Jane de Graaff
Original URL: https://www.smh.com.au/goodfood/topic/know-how-6fwt