Adding garlic to the pan at the same time as onions is a common mistake. Garlic cooks very quickly, and the smaller it’s been chopped or minced, the faster it will cook.
Most spices should be lightly toasted at the beginning of cooking to release their aromas.
Often ignored, celery leaves (or celery tops) are like a herb in their own right and can be used as such.
Tomatoes are just one of the surprising foods that shouldn't be refrigerated – both the texture and taste are badly affected by the cold.
For the perfect scrambled eggs, you need do nothing more than give eggs and seasoning a vigorous whisk before cooking them in hot butter.
For the perfect poached egg, you need a deep pan and the freshest eggs you can source.
These products may seem fresher straight out of the fridge but cooking with cold produce can create a dense bake.
Over-whisking batter can overwork the gluten and remove air – that means chewy pancakes that aren't fluffy.
For an even cook and a browned exterior, it’s better to let meat sit at room temperature for a short while before cooking.