Swetha

It may be called a stir-fry, but there is really very little stirring involved in this traditional Chinese method…

Why is it that baked goods never have the flavours, textures and aromas of fried snacks? PREMIUM…

As a Tamilian, sambar was a big part of my diet growing up and I loved it dearly. But learning to make it was so…

The peeling problem: Boiled eggs are harder to peel if they’re fresh. As eggs age, the albumen in the whites…

The egg can be a cook’s best friend in the kitchen, and their greatest challenge. Making the perfect omelette is…

Your grandparents can probably identify dozens of leafy greens. You, on the other hand, can hopefully tell methi…

In 1911, Procter & Gamble released a path breaking new product: Crisco (for “crystallised cottonseed oil”). It…

What makes a good oil? Why are some so expensive? What makes sesame and olive oil a chef’s favourite, and oils…

Put down the wand, pack away the potions. Sugar and water are all it takes to create some magic. PREMIUM…

Onions can make any dish taste better. They’re a versatile vegetable, but a rather temperamental one too. Treat…