If you're going to feast on fish this summer, remember the ocean isn't a bottomless larder. Follow our simple rules (and delicious recipes) for choosing and preparing fish and you may find the right way is even more delicious
South African cuisine is a melting-pot of flavours (see what we did there?). While we savour these dishes all year round, Heritage Day is a good excuse as any to celebrate these smokey, spicy, classic and sweet favourites.
Run out of coconut milk? Given up on finding black beans? Don’t despair, just use these easy substitutions
When cooking Asian, step away from that box of Maldon. Intensely salty ingredients such as fish sauce, miso, shrimp paste and soya sauce are used as seasoning and to add depth of flavour.
To honour ten years of food editor Abigail Donnelly’s genius contribution to TASTE, the team waxes lyrical about some of their favourite recipes. From a simply delicious Bolognese with gnocchi to a glorious five-layer stout-and-chocolate …
Put aside the heart-shaped chocolates and red roses. Put on your apron and do something special together this Valentine’s Day – make your own edible gifts and enjoy them together, suggests Hannah Lewry. Win, win!
The nip in the air on wintry nights calls for more than just sipping on a glass of red. Hannah Lewry reckons adding your favourite wine to your cooking lends robust colour and flavour that’ll warm your heart and tum
Abigail Donnelly loves eating small bites and morsels of food. It gives you a chance to experience lots of different flavours, she says. The Spanish call this style of eating tapas, and the Italians have their own version called cicheti.
Watching your carb intake but still want to indulge in good old Italian favourites? Abigail Donnelly shares a few clever tricks to help you knock some carbs out of your diet without feeling deprived
Crusty on the outside, warm and gooey in the middle, toasted cheese sandwiches spell comfort, no matter how you slice them. Here, food editor Abigail Donnelly’s favourite ways to make them.