Here’s a great collection of videos showing you how to break down meat and fish. It can be intimidating to know how to break down whole animals or joints, but if you know what you’re doing it can be a great way to get most out of your purchase and open up a whole range of new recipes. Plus, there’s a certain satisfaction in having the skill and confidence.
A well French trimmed rack of lamb is a sight to behold, especially at Easter time. This video from a Culinary Institute of America chef shows you how – he actually uses butcher’s twine to clean the bones.
Beef tenderloin is a hefty piece of meat, but actually pretty simple to clean, plus buying it whole is so much more cost effective than buying individual fillets. Further down you'll find a guide to 60 different beef cuts and how to cook them (click to enlarge).
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.