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Preparing fruit and vegetables
A cooking glossary for beginners
Chopping chillies
De-seeding tomatoes
Grating lemon zest
How to chop an onion
How to cook asparagus
How to cook broccoli
How to cook Brussels sprouts
How to cook butternut squash
How to cook cabbage
How to cook caramelised onions
How to cook chips
How to cook corn on the cob
How to cook green beans
How to cook jacket potatoes
How to cook leeks
How to cook oven chips
How to cook pak choi
How to cook spinach
How to cook Tenderstem broccoli
How to cut a pineapple
How to cut an avocado
How to cut mango
How to make cauliflower rice
How to make coleslaw
How to make mashed potato
How to pare zest
How to peel a squash
How to prep garlic
How to prepare a pomegranate
How to prepare mirepoix
How to prepare mushrooms
How to prepare vegetables fast
How to roast pumpkin seeds
How to roast vegetables
How to sharpen a knife
Knife skills explained
Knife skills: how to finely chop
Learning to chop: slicing an onion
Learning to chop: the 'chiffonade' or shredding technique
Learning to chop: the 'julienne' technique
Preparing artichoke hearts
Segmenting citrus fruit
Skinning peppers
Skinning tomatoes
Toasting and skinning hazelnuts
What to use when you don’t have the right kitchen equipment
Zesting citrus fruit
Meat, poultry and eggs
Browning meat
De-boning and butterflying a leg of lamb
Freezing tips
How long to cook a steak
How to boil an egg
How to bone a chicken thigh
How to bone lamb shoulder
How to brown mince
How to butterfly a chicken breast
How to carve a roast chicken
How to cook a gammon t
How to cook a steak
How to cook affordable steaks
How to cook halloumi
How to cook lamb chops
How to cook pork chops
How to fry eggs
How to t a chicken
How to t a rabbit
How to make cheat's samosas
How to make meatballs
How to make scrambled eggs
How to poach an egg
How to poach eggs in advance
How to roast a duck
How to roast chicken
How to separate eggs
How to tie a butcher’s knot
Perfect pancakes
Preparing and cleaning chicken livers
Scoring skin
Spatchcocking chicken and poultry
Testing whether turkey, chicken and poultry are cooked
Fish and shellfish
Butterflying prawns
Cleaning and de-bearding mussels
How to clean and fillet sardines
How to clean and prepare squid
How to cook salmon
How to cook scallops
How to cook tuna steak
How to dress a crab
How to fillet cooked fish
How to fillet round fish (mackerel, trout, etc.)
How to skin and fillet a flatfish
Peeling prawns
Removing the meat from cooked lobster
Scaling, gutting and cleaning a round fish
Pasta
How to cook couscous
How to cook pasta perfectly
How to cook perfect rice
How to cook quinoa
How to make a stir-fry
How to make fresh pasta by hand
How to shape Chinese dumplings
Rolling pasta using a pasta machine
Desserts, baking and pastry
Caramelising sugar with a blow torch
Covering a pie with a pastry lid
Crimping the edge of a pasty
Filling and piping cupcakes
Folding
Glazing with egg wash
How to assemble a tiered wedding cake
How to blind bake pastry
How to cover a cake with fondant icing
How to cream butter by hand
How to fold egg whites into a mixture
How to ice a cake with buttercream
How to ice a cake with royal icing
How to ice cupcakes
How to ice cupcakes with poured fondant
How to knead bread dough
How to line a rectangular cake tin
How to line a round cake tin
How to line cake tins
How to make a checkerboard cake
How to make a paper piping bag
How to make a pavlova base
How to make a quick chocolate sauce
How to make a Swiss roll
How to make breadcrumbs
How to make caramel
How to make choux pastry
How to make croûtons
How to make crumble topping
How to make custard
How to make ganache
How to make Italian meringue
How to make parathas
How to make pastry tart cases
How to make puff pastry
How to make rough puff pastry
How to make scones
How to make shortcrust pastry
How to make Swiss meringue buttercream
How to make two-tone icing
How to make Yorkshire puddings
How to marzipan a fruit cake
How to pipe chocolate decorations
How to pipe icing decoration on a cake
How to poach pears
How to rescue stale bread
How to shape and fill vol-au-vents
How to shape bread rolls
How to shape Danish pastries
How to shape hot water pastry for a raised pie
How to shape pizza dough
How to soften butter fast
How to temper chocolate
How to test for stages of sugar syrup
How to whip cream
Knocking back
Lining a tart tin with pastry
Lining a tart tin: trimming the pastry
Melting chocolate
Preparing ramekins to cook soufflés
Removing cakes from a cake tin
Removing vanilla seeds from the pod
Rolling out pastry
Rubbing in
Shaping a loaf of bread
Steaming a pudding
Testing to see if a cake is cooked
Using a food processor to pulse ingredients
Using a piping bag
Using fresh yeast
Whisking egg whites
Working with filo pastry
Wrapping a pudding for steaming
Sauces, pastes and condiments
How to deglaze a pan
How to layer spices
How to make a curry base
How to make a red wine sauce
How to make a tarka
How to make beurre blanc
How to make buttermilk
How to make chicken stock
How to make garlic butter
How to make gravy
How to make guacamole
How to make hollandaise sauce
How to make hummus
How to make mayonnaise
How to make salad dressing
How to make white sauce
Making herb butter
Skimming stock
Thickening gravy using beurre manié
Thickening gravy using cornflour
Other
How to cook bulgur wheat
How to cook lentils
How to cook tofu
How to make overnight oats
How to make sticky rice
How to sterilise jars
Removing the shell from a lobster
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