With decades of experience at the helm of the Australian Women's Weekly Test Kitchen, Pamela Clark has been a invaluable source of talent, wisdom and recipes. In her new book, she shares the story behind the The Australian Women's Weekly Birthday Cake Book, which has been a staple cookbook on the shelves of countless Australian homes since it was released in 1980.
It looks like activated almonds might be here to stay. Here's how you can activate almonds at home - and also why anyone would want to activate almonds in the first place.
It's an essential ingredient in Southeast Asian cooking, but what exactly is green papaya and how does it differ from the orange ones we normally see in the supermarket? We give you the lowdown here.
Treasured for centuries as a nerve stimulant, an aphrodisiac and a scent, vanilla is one of the world’s universally loved flavours. Here, we demystify vanilla and its many forms.
The Australian Women's Weekly's food experts Fran Abdallaoui and Pamela Clark share tips on how to prepare citrus fruit and the differences between zest and rind.
While your favourite sushi roll is undeniably the healthier option when it comes to fast lunches at the food court, it may also contain some hidden calories you might not be aware of.
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