Frikkadel fiesta: from origins to our readers’ favourite additions
Are meatballs and frikkadels interchangeable? If not, what's the difference? Deputy food editor Khanya Mzongwana...
I cooked with canned food for a month to save money – and here’s how it went
In an effort to cut down on food costs, online editor Annzra Denita Naidoo challenged...
The Lazy Makoti’s pulled lamb lasagne is the gift that keeps on giving
Hosting family over Christmas means thinking inventively about those leftovers, says Mogau Seshoene, whose pulled...
No-dairy queen: how finding dairy-free alternatives for a toddler led to new discoveries
You try finding dairy-free alternatives for a toddler with severe allergies … Forced to eschew...
What’s the difference between green-skinned and dark-skinned avocados?
Calling all avo lovers, it's time to up your knowledge. We break down the similarities...
Cooking with loadshedding: 8 tricks from the TASTE team
For those of us without solar or an inverter, getting a hot dinner on the...
The TASTE team’s top picks from the Nov/Dec issue
It's the most wonderful time of the year, especially if you love food! From weekend...
Phillippa Cheifitz’s delectable Rosh Hashana menu
Celebrate the Jewish new year (or just have a delicious) with Phillippa Cheifitz’s classy menu...
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