How To

The science and techniques behind good jams, jellies and marmalades, and what to do when they don't turn out as planned.

Lobster and crab are like the canned foods of the seafood world – they're only edible if you can figure out how to get them open! We've rounded up some expert advice so you'll be cracking open those shells like a pro in no time.

Toffee is great for desserts, whether it’s fruit or nuts dipped in toffee, shards of toffee or spun toffee over the top of a cake. Once you've mastered this recipe and technique, you'll never go back.

Do you know the difference between your bouquet garni and your za'atar? Find the answers to some common questions about cooking with herbs and spices.

Do you know your self-raising from your plain? Your spelt from your wheat? We've got everything you need to know, and which choice is the best for your recipe.

A candy or sugar thermometer is a smart investment if you’re making confectionery – especially if you’re making caramel or sweets like fudge, fondant or nougat.

It might seem like common sense, but a lot of people get confused with the ins and outs of baking tins. We explain everything you need to know about sizes, shapes, materials and greasing techniques.

Whether your cake decoration calls for a strong black or a perfect pastel pink, here's how to colour your icing like a pro.

Does your pie recipe tell you to blind bake the crust? Find out what blind baking is, how it’s done, and whether or not it’s really necessary.

How well do you know your raising agents? What's the difference between powders and sodas? And can you swap them, or leave them out altogether? Let's get to the bottom of it...

We share our kitchen tips and tricks about how to tell raw and hard-boiled eggs apart, storage, and how to test for freshness.

Sometimes, the meals our grandparents made us are the best. We've pulled together our favourite retro recipes that will take you back to childhood with every mouthful.

Do you know how to spot the freshest fish? Follow these tips to make sure you're buying the best quality of seafood for your family.

Feeling out of your depth in the wine stakes? Fear not! We've got the tips and tricks to make you look like you know what you're talking about.

Fancy yourself as a bit of a foodie? Love to talk about all things food and drink? Well you may want to check your pronunciation guide for these ones.

Ever been in one of those moods where you would sell your mother-in-law for a chocolate bar? We’re here to help.

The '2-day fast diet' is quickly gaining followers in the health and wellbeing world, but is it really all it's cracked up to be?

You don't need to be a butcher to portion a whole chicken perfectly. We show you step by step how to get it right every time and save dollars!

And the ones you should be avoiding.

Want to sort out the good grains from the average? We'll show you which ones belong in your cupboard and those to leave on the supermarket shelves.

Six expert tips for keeping your blades sharp and shiny.

There’s nothing better than a bowl of creamy mash in winter, but you don’t just have to stick to potatoes!

Use up your leftover egg whites to make show-stopping pavlovas or crunchy meringues the kids will love. Here's how!

Leeks can be used a milder alternative to onions. But it's really important to get the dirt out of the layers before cooking.

The key to spot-on sautéing is all about not crowding the pan, apparently...

A mandoline slicer is exactly what you need when you want perfect slices and ribbons. Our Test Kitchen experts show you just what you can do with one of these incredible time-savers.

There's a reason why these biscuit recipes are classics!

Nothing beats the flavour and aroma of vanilla beans, but they can be a bit pricey.

They're quick, they're easy and they're a great way to up your veg intake. So how exactly do you stir-fry?

There really is no recipe like an Australian Women's Weekly recipe, and this cookbook has got to be one of our favourites.

A buttery, crunch biscuit base is just as crucial to making a delicious cheesecake or slice as the filling or baking! Let our Test Kitchen experts show you how to get perfect bases every time.

Cut cake layers evenly every time with this handy toothpick trick from out Test Kitchen experts.

Filleting a fish just got a whole lot easier thanks to our Test Kitchen step-by-step.

A beautifully cooked piece of fish is treat enough, but when the skin is crispy, crunchy and oh-so-delicious, it makes the experience all the tastier.

Follow these expert tips from our Test Kitchen for perfect pies every time!

Follow our expert advice to safe time and grief the next time you need to cut up some pumpkin.

All you need is a resealable sandwich bag or a square of greaseproof paper. Too easy.

Slow-roasted and falling off the bone, there’s nothing quite like a perfectly prepped leg of lamb. Get trussing, foodies!

The julienne technique adds a touch of sophistication and style to your dishes, as well as making raw veggies easier to crunch and enjoy!

Light, fluffy pillows of potato gnocchi are a great comfort food. And it's easier to make than you think. Our expert Test Kitchen tips make it simple.

Preparing mussels properly is the key to a spectacular shellfish dish. Our Test Kitchen shows you how to make sure your mussels are on point.

Scoring squid allows it to pick up more flavour. And it looks great. Our Test Kitchen experts show you how.

Now you don't have to leave it to the butcher!

Ever wondered how chefs manage to turn out perfect-looking orange segment desserts? It all comes down to the technique they use to cut up their citrus fruits.