Gourmet Cooking Techniques

A grill pan above a fire with vegetables on in
The Restaurants Rekindling an Old Flame
Are we seeing a resurgence of restaurants cooking over an open fire, and if so, why now? Flora Tsapovsky finds out.
a large valencian paella
What are the 10 Commandments of Paella?
New research suggests that there are only ten permitted ingredients in a real Valencian paella. Find out what they are.
Online culinary courses
Homecooks 2.0 - Online Cooking Courses to Kick-Start 2022
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.
Pierre Koffman
Pierre Koffmann Teaches Classic French Bistro Cooking in New BBC Video Series
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.
Dr Bruno Goussault
Dr. Bruno Goussault, Father of Sous-Vide, Answers Your Questions
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.
Peking Duck
Peking Duck Done Right - Best Duck Recipe We've Seen
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 oven Harry Cunningham on Unsplash
What is A Dutch Oven?
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 cooking technique
Poaching Cooking Techniques: Everything You Need to Know
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.
Frying pan
How to Tell if a Pan is Ready at Medium-High Heat
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.
Maillard Reaction
The science of Maillard reaction
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.