Explainers

Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.

Your guide to keeping your ingredients looking good, and minimising food wastage.

The alchemy of turning sugar and honey into crunchy, bubbly burnt-toffee heaven is surprisingly simple.

From the filling to the pastry, the founders of the Australian and New York bakery powerhouse show how to make the classic pie, step by step.

This classic recipe is an excellent introduction to baking.

And importantly, can you replace one with the other when baking? GT investigates.