MYSTERIOUS: 16 - What They Never Told You

I’ve never given a product a 5-star rating — here’s why KitchenAid’s new stand mixer won me over

I thought KitchenAid couldn’t improve the Artisan stand mixer — I was wrong.

Tom’s Guide · Jun 17

A lemony loaf, a stir-fry and a cheeseboard pickle: Ravinder Bhogal’s courgette recipes

Three ways with summer’s versatile vegetable: as a simple meal, a deliciously moist loaf and a South Asian achaar to spice up any cheese sandwich

The Guardian - UK · Jun 17

The cold, hard truth: what you should actually store in the fridge – from red wine to nuts

s chocolate better served chilled? Do bananas go mushy? And won’t someone think of the avocados? Here is the final word on the fridge or cupboard conflict

The Guardian - UK · Jun 17

Michael Mina shares an Alexandria-inspired steak sandwich recipe from 'My Egypt'

A tiny eating spot called El Fallah in Alexandria, Egypt, is famous for its liver sandwiches

The Independent UK · Jun 15

‘It’s more exciting than ketchup!’ How chilli crisp became the hottest condiment – and how to make your own

This crunchy, spicy wonder has made a fortune for its Chinese creator – and inspired hundreds of British-Asian versions. Time to get tasting …

The Guardian - UK · Jun 15

Georgina Hayden’s quick and easy recipe for gochujang crispy rice and avocado salad

A crunchy, tangy antithesis to traditional soggy rice salads

The Guardian - UK · Jun 15

Boxed cake isn't a cheat. It's a gift

The dot cake trend reminds us of the whimsy and nostalgia behind a longstanding baking shortcut

Salon · Jun 14

How to make buffalo chicken wings – recipe

Master the ultimate (and gloriously messy) finger food, in nine simple steps

The Guardian - UK · Jun 14

Lidl's £35 barbecue promises low-and-slow cooking for less than the cost of a dinner out - it's set to sell out

It might not rival a Kamado Joe, but the Lidl GrillMeister could help beginners discover why chefs swear by low-and-slow cooking this summer.

Woman & Home · Jun 14

How an Ottolenghi chef raised three children who eat everything

For 17 years, Claudine Boulstridge has been the woman making sure Yotam Ottolenghi’s recipes work in real kitchens. Along the way, her own children have grown up eating everything from aubergines to octopus. The chef tells Prudence Wade the secret to raising adventurous eaters – plus three family-friendly recipes to…

The Independent UK · Jun 14