How to
RecipeTin Eats cracks the secret to making the greatest Korean fried chicken she has ever tried
It took a chef trained in top-level kitchens to create perfectly juicy, “mind-blowingly” crunchy chicken. These are his secrets.
- Nagi Maehashi
Six steps that take a soup from good to great (and why you should follow the OMFG rule)
Tick off these simple but important elements, and reap the rewards later with warming bowls full of soul.
- Alice Zaslavsky
Adam Liaw’s fish pakoras plus his beginner’s guide to deep-frying
Adam Liaw takes the fear out of frying with these Indian-inspired fritters and spiced yoghurt.
- 30 mins - 1 hr
- Adam Liaw
Everything you need to know about cooking through an egg shortage
Shoppers cannot afford to waste a single egg any more. Here’s how to shop for, store, stretch and/or substitute eggs in your cooking and baking.
- Bianca Hrovat
- Exclusive
- Midweek dinner
RecipeTin Eats: The 10 things I wish every cook in Australia knew
From using the right salt to eating like a prince on a pauper’s budget, these are Nagi Maehashi’s top cooking tips.
- Nagi Maehashi
Don’t season a dish before you’ve tasted it (and other modern dining rules)
Elbows on table? Don’t worry about it. The time is right to lighten up a bit at restaurants. Just try not to be late.
- Alice Zaslavsky
RecipeTin Eats reveals the secret to making this cult souvlaki bar’s chicken gyros at home
In her new series, Nagi Maehashi chases the world’s great dishes, and adapts them for the home kitchen. First up: Gyros with a surprising ingredient.
- Nagi Maehashi
‘Eat around the mains’: How to order better (and save money) at restaurants
Throw out the rule book and prepare to share if you want to get the best value out of a menu.
- Alice Zaslavsky
Do you really need to brown meat to ‘seal in’ the juices? Five big kitchen myths, debunked
From searing meat to washing rice before cooking, here are five myths put to the test.
- Julia Moskin
The one way to roast every kind of vegetable (and why you should ‘skip the flip’)
This one-size-fits-all roasting method works with everything and in every season.
- Ali Slagle