It’s easy to question the value and usefulness of products such as frozen omelettes and ‘easy’ garlic but they can be a lifeline for consumers with disabilities
Kentucky Fried Chickens across Britain are closed because of a chicken shortage. But who needs the Colonel? Here’s how to cook your own version at home
This month, How to Eat is thinking about pesto … with pasta, of course. How else would you possibly eat it? This is not, and never has been, middle-class ketchup
This month, How to Eat is enjoying a sausage roll. Is there any justification for serving them cold? Is riesling the best wine pairing? And can you ever deploy a sausage roll in a meal, the same way as you would a pie? (spoiler: no)
Take a pleasant trip down school-dinners memory lane from the comfort of your kitchen. However you shape it, spice it or steam it, one thing that isn’t optional is custard
Step away from the orange juice, and keep the fire extinguisher on hand for the cheese course. Alexi Duggins has some cautionary tales to tell from the world of food and drink
Some have reservations, but there are few things that aren’t improved by a dollop of salted caramel – and adding it to a squidgy, dark brownie is a no brainer
It would take a lifetime to address all the possible variations of this Japanese classic. But this version from chilly northern Hokkaido is my favourite
This much-loved, very British cake may not be as hard to master as it looks. But what’s the secret to a featherlight sponge, and how can you achieve that perfect spiral of jam?
There are no shortcuts for this giant of French classical cooking, but that doesn’t mean it’s not manageable. What cuts of beef are best? Can bacon replace salt pork? And how pricey a wine do you need to use?
This Indian classic stands or falls on the quality of the rice. Once you’ve got that, there’s a wealth of options for your vegetables, spices, cooking method and even garnish. But can you really have a biryani without meat?
The Swiss cheese fantasia can still melt hearts on Valentine’s Day – but which cheeses make the winning pot? Which wine do you need to cut through the fat? And how do you stop it – and your date – from splitting?
This gloriously dense and squidgy cake happens to be gluten-free and benefits from the best citrus of the season. But which nuts go with it, and does it need syrup?
Whether it’s sipped after dinner or launching the New Year’s Eve celebrations, it’s just the thing – but what are the little secrets to creating perfection in a glass?
Pre-chopped onions aren't pointless if you can't hold a knife