How To

Plus, our top food processor picks to aid your meal prep.

Make that punnet of strawberries last longer with these storage tips and tricks.

Our simple guide to storing homemade jams, marmalades, and preserves the hygienic way.

MasterChef Australia 2023 fan favourite Declan Cleary reveals how to elevate your cooking with one pantry staple.

We've scoured the sales to see what's on offer from some of the Test Kitchen's go-to brands.

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.

Keep your delicious Christmas ham in the fridge and enjoy it past Christmas day with these tips on how to properly store leftover Christmas ham.

Ham truly is the food gift that keeps on giving. As long as you follow a few important steps, you will be enjoying your ham for weeks or even months, if you opt to freeze it.

Learn all the tricks to make delicious golden caramel.

There's some science and rules to follow when making pavlova that will have you turning out picture perfect desserts, time after time.

Enjoy the fresh sea-salty flavour of oysters at home.

Chef Luke Bourke shares his tips for cooking with Indigenous food.

Here’s what to do when you’ve run out of self-raising flour.

Velveting is an effective way to tenderise cheaper cuts of meat.

Fruit flies taken up residence in your fruit bowl? We talked to our Test Kitchen team of experts, for their chemical-free solutions for not getting bugged by bugs this summer.

Of the many cuts of steak you can cook on the barbecue, rump gets our thumbs up as a good-all-rounder, for its generous flavour and slightly firmer texture, and did we mention it is also a less expensive cut of steak than many other varieties?

Need buttermilk and have none in the fridge? Try this cheat’s buttermilk that takes just 10 minutes.

Need buttermilk and have none in the fridge? We share our list of substitutes and how to incorporate them into a recipe.

Our foolproof guide to perfectly fluffy rice made in the microwave every time. Never end up with soggy, overcooked rice again.

Wondering how to get that burnt smell out of a microwave? We share our Test Kitchen tip for removing the smell with a common household ingredient.

Ditch the chemicals and use common pantry ingredients to clean a microwave.

A quick and easy method for melting different types of chocolate.

Dealing with a pantry moth problem? Read on for practical tips for getting an infestation under control.

Here are three easy ways to get asparagus on your plate. Plus we tackle this conundrum - to snap or not to snap those fibrous ends?

Pressure cooking delivers tender meat and rich sauce quickly and economically.

Do you like your pies topped with mushy peas, potato mash, onion gravy or good ole tomato sauce? We tell you how to make all four!

A curated edit for the discerning home chef.

It's one of the ways to ensure a light and airy cake.

There are two ways to tell if a whole roast chook is cooked through - the skewer method or using a meat thermometer. We've included tips for both.

Use this easy weeknight recipe to turn one kilogram of mince into dinner for two nights, saving meatloaf leftovers for a cheat's gozleme.

Our food experts Fran Abdallaoui and Pamela Clark reveal the secrets to preparing choux pastry, a technique that is easy to master with a little practice.

This technique is used to achieve a crisp chocolate snap. It is technical requiring temperature precision (but we've included a microwave cheat too!).

Including how to melt chocolate and how to choose the best type of chocolate for your recipe.

Whether you're avoiding certain food groups due to allergies, intolerance or just dietary preferences, it's important to know these simple substitutes when cooking or baking.

Not all cups weigh the same – it depends what you put in them. It's useful having this conversion guide on hand when you're baking to make sure your measurements are right every time.

Who can resist a perfectly cooked, juicy steak?

"How to cook" is typed into Google every second - here's what everyone was searching for this year.

Become friends with your freezer and start making the most of those weekend cooking sessions! Follow our handy tips to make the most of leftovers and cut down on prep time in the kitchen, safely.

Prise open some top oyster tips and offer zingy dressings for elegant entertaining.

A bit daunted by turning out a perfect cheesecake? We've got all the info on ingredients, techniques and where you might be going wrong.

It can be daunting trying to work out what to eat (and what to avoid) after having a tonsillectomy. We break it down for you to make it a little less scary.

If you struggle to emulate your mum’s famous roast, our food experts share all the tips to help you get it right every time.

Whether it's for Christmas lunch, or just a Sunday night dinner with the family, it's important to know how to correctly carve your roasted turkey to make sure you're getting the best cuts of meat.

When it comes to making that first slice into your gorgeously glazed Christmas ham it can be daunting to know where to begin! Let us show you how to carve like a pro for your Christmas dinner.

If you love to get creative in the kitchen, make sure you've checked out our essential list of equipment for getting your bake on. You'll need mixers, bowls, spatulas and more!

Fresh breadcrumbs are really easy to make, freeze well and are a great way to use up leftover bread.

Amazing in salads, on pizzas, and in dips - knowing how to make roasted capsicum is an essential kitchen skill.

Whether you're using it in a salad or as the ideal side for a tagine, we show you how to create the perfect fluffy couscous every time.

It's the most important piece of equipment in your kitchen, but every oven is different and it can be difficult to get used to a new one. Find out whether yours needs longer or shorter cooking times, where its "hot spots" are and how to position the shelves.

Whether it's in cake, pudding or cookie form, chocolate always tastes amazing, and is pretty hard to get wrong. However, there's a few tips you should know to perfect your desserts every time.

Choose from one of these four to pair with your favourites.

Take your dishes to a new level by choosing the right sauce for your dish.

This cut of lamb can produce tender, juicy results. Follow our Test Kitchen tips for how to cook it perfectly then try one our recipes.

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.

Burghul is an exceptionally versatile grain that is not only easy to cook, but a delicious way to add texture to any dish.

Soaking dried legumes and pulses is an essential step for creating delicious dishes featuring chickpeas, lentils, and beans.

From how long to cook pasta for to how to store it for freezing, our Test Kitchen have the tips and tricks you'll need.

By following these simple tips you'll achieve smooth and creaming whipped cream every time.

Souffle's, pavlovas and meringues will leave you with a heap of leftover egg yolks. We have the solution.

When cooking white rice it's important to follow a few simple rules to get the most out of this versatile grain.

When you're making a cake, it's really important to make sure you always line your pan properly; this ensures that it will never stick, and you'll always get a beautiful, even crust.

Our favourite recipes to use up those preserved lemons whether store bought or you make your own (don't worry, we've included a recipe for that too).

Dolloped on cupcakes, sandwiching sponges and smothered on celebration cakes; is there anything buttercream doesn't make better?

Test how much you know about this Asian pantry staple.

Contrary to the stereotypes, vegetarianism isn’t all about tofu and carrot sticks.

Boiled, roasted or microwaved – you can even eat the leaves! We take you through how you can make the most of this juicy root vegetable. You can't beet it!

Making your own pizza dough or bread is easier than you think. Our Test Kitchen experts show you how to get perfect results every time.

Are your cookies crumbling – and not in a good way? Never fear, our experts are here, and they've brought a whole host of tips and techniques with them to save the day.

Pickled beetroot is a delicious and vibrant condiment that livens up any meat platter or salad instantly - and it's so easy to make at home.

Take your love of cooking to the next level.

Make your Sunday morning breakfast a whole lot fancier with the addition of a perfectly poached egg.

Often placed in the too-hard basket due to its thorny, armour-like leaves, the globe artichoke is actually surprisingly easy to prepare. Here, our food experts show you how to get it right.

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.

There’s no need to be afraid of a pan of hot toffee! With these tips, you’ll be spinning and swirling your way to sugary bliss.

Delicate, bite-sized sweet and savoury treats are the most important part about any high tea party, but how else can you make sure that your soiree goes off without a hitch?

Oh pomegranates, you juicy little bursts of deliciousness. Why are you so tricky to get into?

Peaches and plums at the ready, it’s time to get poaching!

All you need to know about barbecuing including selecting the right cut of meat, how to know when it's done and storage tips.

When it comes to choosing which piece of meat to pick up from the butcher or supermarket, it might be confusing with so many options. Here, we tell you which cuts to buy for all your classic dinner recipes.

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.

Fresh Australian asparagus is finally in its short-but-sweet spring season. To make the most of its abundance, we take you though how to turn out tender, perfectly cooked asparagus.

Our guide takes you through everything from how long to boil your eggs to the easiest ways to peel them for shell-free results. Perfect hard-boiled eggs, every time? Coming right up!

No “best before” dates needed.

The countdown is on until Christmas, which can be very stressful when you're stuck for gift ideas! We're here to help out with this list of cooking classes that make a perfect last minute Christmas gifts for your favourite foodie.

If you tend to fall victim to the winter doldrums, you can bring back the magic of summer in a flash by freezing your fresh mangoes to enjoy year-round - you'll thank us for these tips come mid-July!

Whether you want to tuck straight into a cool mango cheek or are looking to get fancy with your presentation, these are the best ways to slice a mango.

If you've spent the weekend whipping up rich puddings, custard tarts or hollandaise sauce, you might be left with a heap of unused egg whites. Here's how to put them to good use.

Smoking adds a rich layer of flavour, increasing the umami effect and making foods more savoury. It's commonly used with fish, meats and occasionally vegetables, and is easy enough to do at home.

Some people throw food out as soon as the label instructs them to, while others stretch their produce as far as it can go. So is it really safe to eat food that has “expired”?

Does your pavlova meringue crack, weep or just turn out different every time? We've asked the experts why, and have all the tips and tricks you'll need for perfecting this classic Aussie dessert.

The differences between strong flour and soft flour, and double cream and single cream.

Nut rolls are baked in special cylindrical tins, and there's a knack to getting them right – and getting them out. It can be a tricky business, but not when you follow these tips.

Conversions for grams and millilitres to ounces and pounds, as well as ingredient measures such as pints, gills and sticks of butter.