Storage and keeping
How to store sweet potatoes without chilling them
Sweet potatoes keep best in a cool dry cupboard with air around them. Do not wash them before storing, and inspect the ends before cooking.
Guides
Comparisons, buying guides and the answers to "which one is actually better".
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Buying guides
White peaches vs yellow peaches: which is sweeter?
White peaches often taste sweeter and more floral, while yellow peaches bring stronger acidity and a firmer, brighter bite. Ripeness matters more than colour alone.
Cooking technique
How to turn leftover rice into a crispy tofu bowl
Leftover rice gives a tofu bowl a head start. Warm the grains separately, crisp the tofu in a clear skillet and add cucumber after the heat is off.
Dinner ideas
5 dinners that use spinach without a sad salad
Spinach can make dinner greener without becoming a wilted salad. Cook it with eggs, beans, pasta, rice or lentils and add it at the right moment.
Cooking technique
Why squash stays hard in the middle
Hard-centred squash usually needs a better cut, more space or a covered stage. Brown the surface after the thickest part is tender.
Storage and keeping
How to keep mushrooms from turning slimy
Mushrooms last better when condensation can escape. Store them cold in paper or a breathable container, avoid washing ahead and cook any bruised pieces first.
Cooking technique
Why sweetcorn loses sweetness after picking
Sweetcorn is sweetest close to harvest because its sugars begin changing into starch once the ear is picked. Cold storage slows the process; it does not reverse it.
Buying guides
How to choose passata without buying watery sauce
Passata varies from thick puree to pourable tomato water. Check the ingredient list, packaging and texture clues before you pay more for a carton.
Buying guides
How to choose carrots that are crisp, not rubbery
Firm carrots with a fresh stem end and smooth, unbroken skin are more likely to stay crisp. Rubberiness means water has already left the root.
Storage and keeping
How to keep a cut cabbage fresh for a week
A cut cabbage can stay useful for a week when the exposed face is dry, covered and kept cold. Slice from the outside and leave the core intact.
Buying guides
Eating apples vs cooking apples: which one belongs in the oven?
Eating apples are sweeter and hold their shape more readily. Cooking apples are sharper and collapse into a softer filling. Choose by whether you want slices or sauce.
Cooking technique
Cornstarch on tofu: how much coating is enough
A thin, even dusting of cornstarch gives tofu a crisp shell. Too much leaves powdery patches and makes the coating fall off in the pan.