Rosie Meehan

A little know-how equals better lasagne, cauliflower cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to achieve that silky-smooth result.

You, your friends, and a bubbling broth. Whether you like to steamboat Sichuan-style or do the Japanese shabu shabu, make sure you have all the essentials for this communal dish.

Pavlovas seem simple enough, but they reward care and patience. Baking extraordinaire Nadine Ingram whisks us through the essentials.

It’s back to school with Sweet Envy’s Alistair Wise, who takes part in a little biscuit experimentation in the name of science.

This layered and filled Sicilian cake also contains layers of history.

This impressive dessert gâteau never goes out of fashion.

The Middle East meets the milk bar in the tastiest of ways.

They say hummus takes mere minutes to make but years to perfect. Get the jump on it with these hard-won tips from Kepos & Co’s Michael Rantissi.