Chef Adam Perry Lang has worked at some of America's top restaurants, the chef recently turned his eye to grilling with a new book Charred and Scruffed in which he talks about his new techniques for grilling meat for tastier results.
From clinching to scruffing, each technique is aimed at improving the flavor of your grilled meats and with summer just round the corner it's a new look on the tried and tested BBQ cookbook.
In these videos Lang shows you some of the techniques first hand and even goes as far as to take a bat to a steak to make sure it's completely tenderized. Enjoy!
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.