No joke cured yolk
In Cape Town, they're starring alongside beef carpaccio. In New York, chefs use them to season their post-shift meals. In Singapore, they're going into cocktails. And yes, cured yolks have their own hashtag. Now you know.
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1 wheel of cheese, 3 ways
It could be a starter, it could be dessert... a whole ripe Camembert can be anything you want it to be, as long as you take it out of the fridge a few hours before serving
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6 salty staples for Asian cooking
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.
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Cookbooks on our radar this month
This month we explore modern English cuisine, authentic Thai recipes, a traditional Japanese approach to food and cooking outdoors.
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Hannah’s favourite ways with vetkoek
Vetkoek is one of South Africa's favourite old-time treats. Here's how contributing food editor Hannah Lewry likes to make and serve them.
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Stock
A stock is a flavoured liquid base for making a sauce, stew or braised dish. Made by simmering beef, chicken or fish with vegetables, aromatic ingredients and water. Vegetable stock is made exclusively with vegetables such as leeks, car…
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Mexican rave: unpacking the trend
Bright and bold, and bursting with flavour, Mexican food is a brilliant blend of native American-Indian and Spanish colonial cooking. And it's back on our tables.