Know how
The foods you should always store in the fridge – and the ones you shouldn’t
Eggs, bread, tomato sauce, Vegemite: do they belong in the fridge or not? Jill Dupleix settles the argument once and for all.
- Jill Dupleix
How to up your slicing game and sharpen your knife skills (without cutting yourself)
Slice, dice, mince, julienne, chiffonade – a beginner’s guide to mastering each technique and cutting food like a pro.
- Jill Dupleix
How to clean the essential appliances in your kitchen using everyday household items
It’s incredible what you can achieve with dishwashing liquid, bicarb, vinegar and an old toothbrush.
- Jill Dupleix
Confused about when and how much to tip? Setting the ledger straight on top tipping etiquette
Bring your glasses and your calculator. We’re diving into the tricky topic of how much to tip waitstaff.
- Jill Dupleix
Why everything you thought you knew about making coffee at home is wrong (and how to make it right)
Should you keep coffee in the fridge? Should you keep your espresso machine on? Jill Dupleix sorts out the coffee facts from fiction.
- Jill Dupleix
Acid test: Your essential guide to vinegars (and does your pantry really need so many?)
Do you know your red wine vinegar from your sherry? Your cider vinegar from your rice wine? Pucker up, pals, it’s time to find out which vinegar to use with what.
- Becky Krystal
Do you really have to buy new pots and pans? All your burning questions about induction cooking answered
Jill Dupleix grills three top chefs on how to make the move from gas to electric as pain-free as possible.
- Jill Dupleix
How to rescue a boring soup (plus how to make a great one)
Learn how to ace classic, comfort-food soup every time with these go-to tips.
- Jill Dupleix
How to keep your fresh herbs strong, green and perky
Don’t let those lovely fresh herbs go to waste. Here’s how to store them in the fridge – and the best way to give your herbs a second life instead of withering away.
- Jill Dupleix
How to order the perfect steak, from marble scores to dry-ageing – and the buttery cut of the moment
Make the most of your restaurant steak experience with these expert tips.
- Jill Dupleix