Leave out the baking powder or baking soda and your cakes, muffins and scones won’t rise to the occasion. What’s the difference between these two leavening agents? Why do we sometimes use one, sometimes the other and often both together?

Salt is probably the oldest of all seasonings. Besides imparting its own salty taste it subtly enhances the flavour of other foods. We salt soups, sauces, salads, meats, poultry, fish, charcuteries, vegetables, pasta, bread and even desserts. But is it always for the right reason? Let’s take a quick look a several myths surrounding the use of salt in cooking.

There’s nothing like homemade broth: it’s economical, easy to make, fills the house with mouth-watering aromas, freezes well and has countless uses. And then there’s the flavour, which puts store-bought broths laced with polysyllabic additives to shame. A little knowledge is all it takes to start making great homemade broths.

The first time I whipped up a batch of mayonnaise using a whisk, I thought my arm was going to fall off. Then I discovered that using a blender or a food processor makes the work child’s play. With modern appliances and a little scientific know-how, you too can master the art of homemade mayonnaise!

It’s the weekend. You just finished a sumptuous meal and plan to top it off with a delicious 100% chocolate fondue. The chocolate is melted and perfectly smooth, but you find it too thick. You add a little cream. It turns into a disaster! The chocolate becomes a thick, grainy mass as you stir. What happened? Let’s take a look…

The cold and flu often deprive us of the pleasure of smelling our favourite winter dishes at this time of year. Let’s pay tribute to the sense of smell and head out on a discovery of this often misunderstood airborne sense. Why do we lose the sense of taste when we have a cold