Recipe Guide · 4 min read
How to Dry Brine a Whole Chicken
Dry brining is the simplest way to a juicier, better-seasoned roast chicken. Learn how much salt to use, how long to leave it and how it helps the skin crisp.
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Kitchen guides
Techniques, food-safety basics and planning tips to help you cook with more confidence.
Recipe guides
Lemon Herb Roast Chicken
Recipe Guide · 5 min read
How to Carve a Roast Chicken
Carve a roast chicken neatly in about five minutes: what tools you need, how long to rest it, and how to remove the legs, wings and breast in clean slices.
Recipe Guide · 4 min read
Why Isn't My Roast Chicken Skin Crispy?
Soft, pale skin on a roast chicken almost always comes down to moisture or heat. Find the cause of yours and the fix, plus how to re-crisp skin after cooking.
Recipe Guide · 4 min read
What to Do With Leftover Roast Chicken
Turn leftover roast chicken into soups, salads, pasta and more. Twelve easy ideas, plus how to store and reheat cooked chicken safely so nothing goes to waste.
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Guides by category
Breakfast
Breakfast recipes →
Breakfast Guide · 4 min read
How to Poach an Egg
Learn how to poach an egg with a neat, tender white every time: choosing eggs, water temperature, timing for soft or firm yolks, and how to poach eggs ahead.
Lunch
Lunch recipes →
Lunch Guide · 4 min read
How to Pack a Lunch Safely
Keep packed lunches cold and safe until you eat them: insulated bags, ice packs, the two-hour rule, keeping hot food hot and which foods travel best.
Beef
Beef recipes →
Beef Guide · 4 min read
Steak Doneness Temperatures: A Guide From Rare to Well Done
Steak doneness temperatures from rare to well done, when to take the steak off the heat, how to use a thermometer, and what USDA food-safety guidance recommends.
Seafood
Seafood recipes →
Seafood Guide · 3 min read
How to Tell When Fish Is Done
How to tell when fish is cooked: the safe internal temperature, what opaque and flaky really look like, and how to check salmon, white fish, shrimp and shellfish.
Salads
Salads recipes →
Salads Guide · 3 min read
How to Make Vinaigrette (The 3-to-1 Ratio and Beyond)
Make vinaigrette in two minutes with the classic 3-to-1 ratio. How to emulsify it, balance the flavour, store it, and five variations to try with your salads.
Cakes & Cookies
Cakes & Cookies recipes →
Cakes & Cookies Guide · 3 min read
Baking Soda vs Baking Powder: What's the Difference?
Baking soda and baking powder both make bakes rise, but they work differently. Learn how each works, why recipes use both, how to swap them and how to test freshness.
General kitchen guides
Kitchen Guide · 2 min read
How to Tell When Meat Is Done: A Guide to Safe Internal Temperatures
Colour and cooking times are unreliable. Here is how to use a food thermometer and the minimum safe internal temperatures for poultry, beef, pork, fish and leftovers.
Kitchen Guide · 3 min read
The Simple Guide to Roasting Vegetables
How to roast almost any vegetable until it is tender inside and caramelised outside, with tips on oven temperature, cutting, seasoning and spacing.
Kitchen Guide · 2 min read
Weeknight Pantry Essentials: What to Keep on Hand
A well-stocked pantry is the secret to fast weeknight dinners. These shelf-stable staples let you cook something good without an extra trip to the shop.