Gourmet Cooking Techniques

Are we seeing a resurgence of restaurants cooking over an open fire, and if so, why now? Flora Tsapovsky finds out.

New research suggests that there are only ten permitted ingredients in a real Valencian paella. Find out what they are.

Take your pick of our round-up of expert-led cooking courses for home cooks this year, and hone your skills where you need them most.

The esteemed French chef tackles some French bistro favourites in an easy-to-follow 24-part cook-along video series. Take a look at what's on the menu.

The father of modern sous-vide cooking, Dr Bruno Goussault, answers your questions on the art of cooking in the sous-vide water bath. Take a look.

This has to be the best duck recipe on the web; produced by ChefSteps, it breaks down the process of how peking duck is made.

Dutch ovens have risen in popularity this year, no doubt due to our longing for comfort food as we spend endless hours at home. Although they have been around for centuries, Dutch ovens still remain a mystery to some.

Poaching is a healthy cooking technique because it does not use fat for cooking food. Poaching is a culinary method that involves cooking by submerging food in a liquid.

It can be tricky to tell if a pan is at medium-high heat, but this tip can make it easy to tell if it's ready.

Do you know that delicious smell of a piece of meat sizzling into a very hot pan? This is the Maillard Reaction, due to, amino acids, sugar and temperature.