Eggs, bread, tomato sauce, Vegemite: do they belong in the fridge or not? Jill Dupleix settles the argument once and for all.
Slice, dice, mince, julienne, chiffonade – a beginner’s guide to mastering each technique and cutting food like a pro.
It’s incredible what you can achieve with dishwashing liquid, bicarb, vinegar and an old toothbrush.
Bring your glasses and your calculator. We’re diving into the tricky topic of how much to tip waitstaff.
Should you keep coffee in the fridge? Should you keep your espresso machine on? Jill Dupleix sorts out the coffee facts from fiction.
Do you know your red wine vinegar from your sherry? Your cider vinegar from your rice wine? Pucker up, pals, it’s time to find out which vinegar to use with what.
Jill Dupleix grills three top chefs on how to make the move from gas to electric as pain-free as possible.
Learn how to ace classic, comfort-food soup every time with these go-to tips.
Don’t let those lovely fresh herbs go to waste. Here’s how to store them in the fridge – and the best way to give your herbs a second life instead of withering away.
Make the most of your restaurant steak experience with these expert tips.