Tips and techniques

Is it a macaron, or a macaroon? Here, we debunk the mystery surrounding these two sweets, and share some killer recipes while we're at it.

Barley has been shown to provide significant, and rapid, health benefits in a recent study carried out by Sweden’s Lund University.

For decades we've been told to be wary of cooking oils that are high in saturated fats - but the latest research is making us rethink everything!

What's the difference between salted, unsalted, cultured and clarified butter? What's shortening? And can you bake with margarine?

Do you know your shortcrust from your champagne pastry? Your puff from your choux? We've got your comprehensive guide to all things pastry to guarantee baking perfection every time.

If you treasure your Australian Women's Weekly cookbooks as much as we do, you're going to love this week's #ThrowbackThursday

We’re so lucky to have a huge selection of Asian greens available. Here’s our guide to the most common ones so you can master authentic Asian cuisine at home.

With more than 40,000 varieties of rice in the world, it can be tricky to know which grain is best for which dish. Here, we look at the types of rice you should always have on hand in your pantry.

Not on board with classic wheat pasta? You can still enjoy your mamas famous pasta sauce with these gluten free and low carb alternatives!

Knowing the type of sugar to use in your cooking, and which you can easily switch out, will make your weekend bakes a breeze.