Bechamel sauce or white sauce is one of the most versatile foundation sauces you can learn; once you’ve mastered it you can use it for anything from lasagne to soufflé and croquettes.
To suet or not to suet? Can I leave out the booze? Is it sacrilegious to use a microwave? We answer some frequently asked questions about the fine art of pudding-making.
Our Test Kitchen experts show you how easy it is to preserve your own lemons. The mildly tart but intensely lemony flavour will add a distinctive North African taste to your stews and sauces.
Cooking salmon fillets in a pan is an easy way to get a tasty and healthy dinner on the table, and the best way we know to get irresistibly crispy salmon skin.
We've all been there before - you're reaching into your pantry to get the sugar out for your cake batter and boom! You're hit with a jar of rock-hard, solidified brown sugar that won't budge.
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