With everyday use your knives, spoons and forks may begin to darken. For sparkling, like-new cutlery, submerge your cutlery overnight (and preferably for a day) in a solution…

With so many different cuts of beef to choose from, steak sandwiches, a classic rump and flavoured butters all take centre stage with these handy tips.By Leila SaffarianWHEN…

The amount of time you need to cook the stock depends on the size of the pan and how much water you add. A demi-glace is a reduced…

BALSAMIC Made from sweet, white Trebbiano grapes, this vinegar only became popular outside Italy around 30 years ago. To ensure you are buying the real thing, go for…

Literally meaning ‘sour wine’ in French, vinegar has evolved from humble beginnings to become a stock standard in the kitchen.By Dominique BrownThis tart, sweet and useful ingredient came…

One or two handy dressings and sauces to make kitchen time that little bit easier.By Leila SaffarianThe ultimate sweet potato French fry French fries are right on trend…

Kate de Waal from Sugar ‘n Ice offers a step-by-step guide to making fondant flowers. Kate’s classic wedding cake recipe is in the November 2012 issue of F&HE.FLOWER…

Sushi is a great way to entertain at home – it’s fun, healthy, interactive and so easy! Read the Food & Home Guide to sushi for beginners below.…

Vietnamese herb tipsJenny Handley An infusion of cinnamon, ginger and lemon grass tea helps with flu. Aniseed basil is best used for beef and noodle dishes, lemon basil…