Tips and Tricks

Nothing beats a fluffy, golden spud! Sophie Gray reveals her must-know secret weapon for whipping up the best roast potatoes ever. Warning: this recipe may change your life!

Nutrient-rich bananas are a staple in most fruit bowls. In fact, Countdown lists bananas as their number one grocery list item, with Kiwis buying a whopping 18kgs of bananas per person last year.

Your freezer is good for so much more than just ice-cream.

With the social season in full swing, these easy but impressive platter styles are a saviour when entertaining guests.

If you want to keep fit and healthy, your first priority should be to strengthen your immune system. A great way to help this is to fuel your body with nutrients, so we've pulled together 12 recipes that are filled with foods that will boost your system.

Yoplait Au Naturel yoghurt is the perfect staple ingredient to add a depth of creamy texture to an abundance of sweet and savoury dishes.

Turk's corn-fed free range chicken is the perfect way to impress and satisfy family or guests. Whether you want the ideal crowd-pleaser chicken nibbles, or are feeding a crowd – we have you covered.

Chances are that some of the most delicious savoury dishes you have enjoyed when dining out have included this secret weapon ingredient - anchovies!

Nothing beats that feeling when you see your food coming at a restaurant… Except capturing the perfect #FoodPorn shot. It’s a fun way to make that meal live on forever and get some serious food envy from your followers.

Just like its cousins kale and broccoli, cauliflower is a superfood! While it might not be as famous as its vegetable relatives, that’s about to change!

Pasta, pizza, BLTs – it’s fair to say all our favourite foods just wouldn’t be the same without the humble tomato!

If there's one thing we Kiwis love, it’s a good burger! We’ve put together five of the best tips to ensure your next burger night is the most delicious one yet.

Food to Love’s My Recipes function has been discontinued. This means there will be some small changes to how you save your favourite recipes.

Food poisoning is as easy to get as it is to avoid – but with the right know-how, you can feed the family without anyone getting sick.

It's the best time of the year - avocado season!

Making a great coffee is the perfect mix of science and art but you don’t need to be a trained barista to make the perfect cup.

It's easier than you think to pack your meals with nutrients, texture and flavour with sprouted legumes and grains. My Darling Lemon Thyme's Emma Galloway explains how to sprout legumes at home.

Take the stress out of the weeks leading up to Christmas with this easy to follow list of gift and organisational tips, and some great Christmas baking ideas – brought to you by NESTLÉ HIGHLANDER Sweetened Condensed Milk – a trusted ingredient in our favourite Kiwi treats and desserts for over 100 years.

The cooktop is one of the most important parts of your kitchen. Whether you’re whipping up a quick weeknight bite or hosting an elaborate dinner party, you need a cooktop that can deliver for every meal.

We answer all your important questions about this light and fruity sparkling wine including what's exactly is the difference between prosecco and Champagne? Here's everything you need to know about prosecco.

Expert's offer their advice on cleaning up your diet without spending a fortune or forgoing treats. Here's how you can eat a little healthier every day - without banishing takeaways from the menu.

Wine enhances the flavour of food and there are a few easy tips for adding the glorious grape to your gastronomic endeavours. Discover our ultimate how-to guide for cooking with wine.

Lemongrass is a staple of Asian and Indian cooking, lending its citrusy flavour to a range of dishes. But how exactly do you cook with a fresh stalk? Food magazine Editor Sophie Gray explains how.

We’re well into winter and it’s around this time of year that it gets tricky to stay creative in the kitchen.

Dinner time is a guaranteed tear-jerker if there's onions involved. Watch our handy video and see what tips could help make the kitchen a no-cry zone.

Ever wondered whether you can substitute honey for sugar in your cakes and biscuits? Food magazine editor Sophie Gray answers this important question for bakers who are looking to make the swap.

Food magazine editor Sophie Gray explains how to tell what size your home laid eggs are, as well as tips and tricks for how to best store your chook's fresh eggs.

What springs to mind when you think about pineapples? Christmas ham and Hawaii? Turns out there's a lot more to this fruit than meets the eye.

This humble pantry item is more handy than most.

Thanks to the Taste Dinner Delivery by the new Holden Trax, one lucky Taste reader got the chance to enjoy some margaritas, fried chicken, some delicious soft tacos, zingy salads and churros – all delivered right to her doorstep from Mexico restaurant.

Food magazine editor Sophie Gray reveals the cause of the mysterious grey streaks on your chocolate bar or Easter egg.

Food magazine editor Sophie Gray defines the tricky line between a simmer, gentle boil and rolling boil.

Curb your cravings with these yummy, nutrition-packed, oven-baked snacks. From kale chips to nori crisps, these recipes will help you stop reaching for unhealthy alternatives.

We Kiwis love a good barbecue. What we don’t love so much is the effort and preparation that goes into getting the most important component ready. You guessed it, the meat.

Food magazine editor Sophie Gray shares a range of tasty ideas that make sure nothing goes to waste next time meat is on the menu

There's a science to creating fluffy, marshmallowy meringue! Food magazine editor Sophie Gray explains why your attempts at creating this Kiwi classic may not be going to plan

Spending sunny days around the barbie is a Kiwi Summer tradition. Keeping your spread healthy (and delicious) at the tastiest time of the year is easy if you have a few tricks up your sleeve.

Deep-frying is a cooking method that suits all types of seafood, from battered scallops and prawns to classic fish and chips. For the best results, use a great batter

Fishing personality Terry Williams King shares a lesson in fish preparation so you can enjoy your catch to the fullest. From filleting to waste disposal, discover how to properly prepare your fish.

We all have a favourite salad recipe, but what if your signature combo could be on the table without prepping, chopping or even mixing the dressing? Discover the ultimate hack for enjoying salads this sunny season

Capitalise on rampant spring growth by drying your herbs for use all year round. Food writer and cook Sophie Gray explains how to dry herbs.

With these five items on hand in the pantry, a fast, fail-safe lunch is mere moments away. Stock the pantry with the following staples and lunch is a cinch!

At this year’s Clicquot in the Snow, Josh Emett designed a bespoke degustation lunch of four courses complemented by Champagne. He shares his top 5 tips when it comes to cooking and food pairing with Champagne

Some people throw food out as soon as the label instructs them to, while others stretch their produce as far as it can go. So is it really safe to eat food that has “expired”?

Leftovers are not just about chucking the remnants of your dinner into a container. Here are some handy little hints to ensure you're getting the most out of your meals

What's the trick to a perfect roast lamb? We look at different cuts, cooking methods and roasting times.

In my nana’s day, salad dressings lacked the Mediterranean and Asian influences they have today.

Simmering and boiling

Tips for adding flavour to vanilla ice cream

What is black vinegar?

Standard flour vs high grade flour

Serves 6, prep time 5 minutes and cooking time 1 hour 10 minutes (plus resting)

Have you ever had your little ones refuse to open their mouths and eat, throw food on the ground or feed the dog their dinner? Anna Bordignon, founder of website munchcooking.com and author of award-winning cookbook Munch: Seasonal Cookbook for Baby and Family presents her tips for making mealtimes fun.

Celebrity chef Simon Gault gives his top tips for cooking the perfect Sunday roast.

It’s pretty hard to find a savoury dish that doesn’t feature some member of the onion (Allium) family, which includes onions, garlic, chives, spring onions, shallots and leeks as well as hundreds of wild species. Here are some useful tips for using that most ubiquitous of ingredients.

We’re so lucky to have a huge selection of Asian greens available. Here’s our guide to the most common ones so you can master authentic Asian cuisine at home.

Gourmet sausage guru David Beak of Beak & Sons shares his top tips for cooking this all-time family favourite…

Add these nutritional superstars to your meals for a total health boost you’ll be able to see and feel.

Skip the ready-made supermarket packages and give your tacos a tasty twist with these simple tips.

Love pasta but worried about weight gain? Jump on the low carb bandwagon with these lighter, healthier alternatives – just add your favourite sauce!

If you’re a woman in your mid-40s or 50s, you've probably thought about what you can do to help you feel and look good as you approach menopause.

Food waste takes up the most room in household bins, but can easily be reduced. Our food experts share their tips on how to avoid wasting food.

It figures that if you keep a count of the correct balance of everything in your daily life, particularly what you are putting into your mouth, you will feel healthier and happier, writes Nicole Hickson.

Two of The Australian Women's Weekly Test Kitchen experts, Pamela Clark and Fran Abdallaoui, answer all your queries on the best way to use different types of salt.