June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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To dunk or not to dunk

By
The editor
Added
01 September, 2017

Following a hugely challenging week two, the GBBO contestants probably never want to see another filled biscuit again. However, we were inspired to get baking and have found a fantastic selection of recipes in the library as well as rounded up some top tips to help you get perfect results every time. These teatime treats are too good for dunking though.

One to share

Giant jam sandwich biscuits

While two buttery vanilla biscuits sandwiched together with strawberry jam are a childhood favourite, who could resist this grown-up version? As only the Bake-off contestants are racing against the clock, remember to make time to chill the biscuit dough – it makes all the difference to the snap of the baked result.

Make your own filling

Lemon curd sandwich biscuits

Why Flo decided to make her own fondant icing this week baffled us, and the judges, but going that extra mile can often pay off. A biscuit with a homemade filling is always special and these simple Lemon curd sandwich biscuits from GBBO finalist Richard Burr are lifted to another level by what’s in the middle.

Recreate a family recipe

My mum's Viennese biscuits

Delving back into your family recipe archives can offer some interesting finds. From the bakes you remember from your childhood to the recipes discovered by chance, (like the long-overlooked folder I found recently at my grandmother’s house), there’s a wealth of inspiration to be found close to home. These are Cooked author Lucy Cufflin’s take on her mum’s signature bake.


Pipe with precision

How to pipe with buttercream and ganache

Making sure your technique is spot on will turn your humble biccie into a showstopper. Just like the final challenge in this week’s show – where the contestants had to create a board game from biscuits – the devil really is in the detail. It may take a bit of practice but getting to grips with piping techniques is an easy way to win points on presentation. From The Leith’s How to Cook series, food stylist April Carter, and BBC’s Crème de la Crème’s Claire Clark amongst others, you’ll find lots of top tips to help you master the techniques you need.


Food from your travels

Alfajores

If you’ve ever been to South America, you’ll have seen Alfajores everywhere. Most commonly with dulce de leche, the caramel-like filling inside. If you’re feeling particularly adventurous why not try a triple-layed version? Or closer to home there’s plenty to discover: Espresso-filled amaretti from Italy, French macarons sandwiched together in irresistible flavour combinations, or our homegrown favourites, bourbons and custard creams.  

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