Cooking
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Opinion
My Least Favourite Thing
My impossible choice: A kitchen Ferrari versus a retro model leaking motor oil
“Is it from a packet?” was my grandmother’s grandest insult upon tasting a cake baked by her progeny.
- by Melissa Singer
Meghan launches new Netflix cooking show, with Prince Harry cameo
A trailer shows the Duchess of Sussex “embracing playfulness over perfection”, rustling up dishes in the kitchen while entertaining friends.
- by Victoria Ward
Do you really need to throw out your black plastic spatula?
According to recent headlines, black plastic cooking items can be dangerous for your health. Here’s what the experts say.
- by Emily Schmall
How meeting a famous cook changed my whole relationship to food
My friendship with Stephanie Alexander marked a turning point in my life.
- by Annie Smithers
‘Your cooking will be better for it, I promise’: Julia Busuttil Nishimura’s five essential tips
Including the kitchen tools she can’t do without, and the essential ingredients she always has in her pantry.
- by Julia Busuttil Nishimura
‘Start with the hips’: Six cooking tips to boost your confidence in the kitchen
Can’t stand the heat? If you’ve never really sauteed onions or seared a steak, let’s go back to basics.
- by Kristen Hartke
‘It’s the one ingredient I could never live without’: Yotam Ottolenghi’s essential kitchen wisdom
Keep these tips in your back pocket, and let them help you cook with confidence.
- by Yotam Ottolenghi
Kitchen cooking: the last stand of gas
Commercial kitchens are increasingly looking to use induction cooking over gas stove tops.
Exclusive
Gas
Why the stovetop is the last front in war on household gas
A growing number of chefs are backing induction cooking over gas, including for the legendary “wok hei” of Asian cuisine.
- by Caitlin Fitzsimmons and Bianca Hall
Cooking for one can be fun, easy and delicious. Here’s how
The key to cooking well for one is choosing the right recipes. These tips will help you navigate what will work for you.
- by Genevieve Ko
Original URL: https://www.smh.com.au/topic/cooking-hn5