Cooking Tips

Poh and Adam take us on a delectable Aussie road trip.

Could Natalie soon be ready to take a slice of the Crap Housewife's culinary crown?

The legendary cook let nothing stand in her way.

How to get the most out of your pie maker.

Here's how you can cook smarter.

You can still get busy baking, even if you're low on flour.

There's always an alternative.

Finally, the answer to the question every baking enthusiast has wondered.

Whip it right.

The perfect royally approved breakfast or brunch recipe.

Every question you could possibly have, answered.

Sadly, there seems to be only one true way to stop those sad onion tears.

As we prepare to show our respects on ANZAC Day, The Weekly shares our favourite biscuits and bites.

Putting an age old debate to bed.

Baking guru Pamela Clark sets us straight.

Quick, easy and delicious.

Pastry ... what's all the puff about?

They won't believe it's not butter.

The question that's had bakers everywhere stumped is finally answered.

Extract all of that delicious vanilla goodness, in just a few minutes.

Christmas doesn't have to be all about ham and turkey. Here are 20 ways to make vegetables the hero.

In just one hour, you can have a week's meals ready to go!

This product is seriously genius.

Because we've all had that disaster in the kitchen.

Cracking all your egg FAQ

This root vegie is packed with antioxidants, vitamins and minerals, but can be a tricky to prepare.

Finally, the answer to the question every baking enthusiast has wondered.

From biscuits to berries, raw meat to cupcakes, Pamela Clark tells us 10 storage tips that will save food and money.

Expert Pamela Clarks teaches us the best tips and tricks of fruit and veg.

Five of the chewiest questions about meat answered by our expert Pamela Clark.

In a pickle about preserves? Cooking expert Pamela Clark sorts out jams from jellies, and everything in between.

Pamela Clark answers all your spice and herb questions.

Question: My partner has a tendency to overcook everything so that it’s dry on the inside or black on the outside and raw in the centre. Are there any rules on cooking meat on the BBQ? Answer: When cooking chicken on the barbecue, it only needs a moderately-high heat, so don’t place it over a […]

Question What is the difference between artichoke hearts and Jerusalem artichokes? Which do I use to make soup? Answer Artichoke hearts come from the globe artichoke, which is a big thistle plant native to the Mediterranean. Once you have cooked them, you can eat both the tender part of the leaves and the heart. While […]

Question: What are the best cuts of meat to use when slow cooking? Slow cooking is not only flavoursome, it’s budget-friendly; tougher (and therefore cheaper) cuts of meat are ideal for slow cooking, becoming juicy and tender over the long cooking time. And, while the actual cooking time is long, preparation tends to be short […]

Think tofu is for hippies? I have to admit; I’m a bit of an urban hippy at heart but even for me, tofu is usually a shocker in the taste department, cardboard being a commonly used adjective used when reviewing its flavour. But this is about to change that perception because cheesy tofu bites are […]

Question: I’ve planted a small herb garden, using basil, oregano, marjoram, sage and thyme, and it is now flourishing. Can any of these herbs be frozen or dried for future use? Answer: Herbs may be used fresh or dried. Many are better fresh, but some, including oregano, marjoram, thyme and bay leaves, flavour food best […]

Question: I have tried numerous different ways to boil eggs, but each time the yolk is either too hard or the white is undercooked, and it is not until you cut open the egg that you know! Please can you tell me how I should boil eggs to achieve a nice runny yolk to dip […]

Question: What is the best way to make a caramel for crème caramel? Either of the following methods will make a lovely toffee. The sugar-and-water method is easier if you’re a beginner. Sugar-only method Spread sugar fairly evenly over the base of a heavy-based frying pan and place over medium to high heat. Do not […]

Question: My strawberry jam just won’t set, regardless of how long I boil it. What’s wrong? Strawberries are one of the fruits that is low in acid and pectin – both of which are required to make jam set; lemon juice can be added and the jam re-boiled until it jells when tasted. However, if […]

Question: Is there an easy way to peel garlic? To remove the skin from a garlic clove easily without having it stick to your fingers, smash each clove with the side of a large, heavy knife. Remove the skin, another solid whack on the clove will crush the garlic sufficiently to be used.

As Marion Grasby furiously whips up another delicious dish in the MasterChef kitchen, the pretty brunette has clearly got her eye on the prize. But her ultimate life goal isn’t to win the coveted title – it’s to marry her boyfriend of four years. “I’m waiting for him to come home with a ring – […]

Question: How do I store fresh fish? Fresh whole fish should be scaled; gutted and cleaned (your fishmonger should be able to do this for you). Rinse the cleaned fish under cold running water then pat dry with absorbent paper towel to remove any traces of scale or intestine. Place the fish in a covered […]

Question: I am not sure how to use fresh ginger in cooking. Should I peel it before using? Ginger is a plant from tropical and subtropical regions. It is grown for its root, which is the part you buy in the shop. Much of the flavour of ginger is just under the skin, so if […]

Question: When using frozen berries in muffins, should they be thawed before using? Frozen berries should be used while they are still frozen, this way they keep their shape and don’t “bleed” into the mixture too much.

Question: My cooked chicken breasts are always dry. How do I cook them so they stay moist? Toughness and dryness is usually caused by overcooking, which happens if the temperature of the pan or oven is too hot – the outside cooks quickly to a thick, crust-like edge, while the inside takes longer to cook. […]

Question How is chocolate best stored? Answer Chocolate should be stored in cool, dry conditions. If it becomes too warm, the cocoa butter rises to the surface and a whiteish-grey film or “bloom” develops. The chocolate will still taste the same and, once melted, will usually return to its original colour. If chocolate has been […]

For many years, the first thing I did when I came home was eat a passionfruit. When I was small, a passionfruit vine grew over our outdoor toilet, in the days before the last of the Brisbane suburbs were connected to the sewerage system. By the time I was in high school, our passionfruit vine […]

Question I have a glut of rhubarb in my garden and am not sure what to do with it other than make crumble. Could you please give me some ideas? Answer Although treated as a fruit, rhubarb is actually a vegetable. It grows in various shades of vibrant pink and red, but perishes quickly, so […]

Question I have a recipe that asks me to “blind bake” my pastry. What is blind baking? Answer Blind baking is a cooking term to describe baking sweet or savoury pie shells or pastry cases before the filling is added. If a filling does not need to be baked or is very wet, it may […]

From kaffir lime leaves to shiitake mushrooms The Australian Women's Weekly ranks the best Asian inspired ingredients.

Question I was given a tagine as a present from my daughter and am a bit nervous about cooking on my stove top. Can I put it in the oven? Answer Tagine is the Moroccan word that refers to both the conical earthenware vessel and the food prepared in it. The tagine is used for […]

Question I’ve got a recipe here for an Asian-style fruit salad and it calls for rambutans and lychees — I don’t know what they are or where I can buy them! Please can you help me. Answer Rambutans and lychees, native to south east Asia, are close relations in the wonderful world of tropical fruit. […]

Question It’s that time of year and I’m busy in the kitchen preparing Christmas treats galore, however, I’m having trouble achieving the perfect Christmas fruit cake. After it’s cooked, I find that the bottom of the cake is burnt and the top of the cake has large cracks in it. Can you tell me what […]

Question What is celeriac? Answer Celeriac, a member of the celery family, is a tuberous brown-skinned root with white flesh that has a very earthy, more pungent celery-like flavour. Sometimes called knob celery, celeriac is the cooking celery of Northern Europe. Although it’s not winning any awards for prettiest vegetable, it’s very versatile — it […]

Question What is buttermilk and how do you use it? Carolyn Axelsen, via email Answer The name buttermilk was originally the term given to the slightly sour liquid left after butter was churned from cream. Today, buttermilk is intentionally made from no-fat or low-fat milk to which specific bacterial cultures have been added during the […]

Question I have been hearing about a root called galangal, similar to ginger root I think. Would you mind telling me how it is pronounced, if it tastes like ginger, if it’s used like ginger and if I can grow it in a pot. J Madden, Mudgeeraba, QLD Answer Also known as Ka, Thai or […]

Question What is quince? Answer Quinces are in season at the moment so now’s the time to make the most of this unbelievably delicious fruit. Some people draw breath at the long cooking times but if ever “good things come to he who waits” had credence, it’s with the quince. Take one hard, yellow-green, nondescript, […]

Question Which part of the lemon grass do you use or do you use all of it? Answer A tall, clumping, sharp-edged aromatic tropical grass that both smells and tastes of lemon, lemon grass comes by its English name naturally. It arrived in our kitchens by way of Southeast Asia, where it is an essential […]

Question An english recipe I have calls for crème fraîche, I do not know what this is and where do I buy it? Answer Crème fraîche, a French variation of sour cream, is a mildly acidic, high fat, slightly nutty tasting thick cream. Before dairy products were first pasteurised, crème fraîche developed naturally when the […]