Chefs
What is the best Christmas party food? | Kitchen aide
Cheese and chocolate are your friends, but keep them bite-sized. Top chefs share their favourite nibbles …
Anna Berrill
07, Dec, 2021 @2:00 PM
How to ace Christmas in the kitchen
Don’t buy too much cheese. Do buy enough washing-up liquid. Keep the big day stress-free with our tips from top chefs
Holly O'Neill
26, Nov, 2021 @3:00 PM
What can I make with dessert wine? | Kitchen aide
Unopened sweet wine in the back of the cupboard? You’ve got the start of a special dessert, a classic chicken dish or a punchy sauce …
Anna Berrill
16, Nov, 2021 @2:00 PM
‘You can’t run a team on empty’: how the restaurant staff meal is changing
Restaurant workers once lived on coffee and cigarettes. Now more chefs are cooking for one other, making food good enough to end up on the menu
Tony Naylor
14, Nov, 2021 @11:00 AM
How do I cook game so it doesn't go dry? | Kitchen aide
Venison and pheasant are full of flavour, but it’s easy to spoil them. Here’s how top chefs cook game …
Anna Berrill
09, Nov, 2021 @2:00 PM
Bonfire Night bangers: how to make sausages the star of the show | Kitchen aide
Cook them in the oven or on an open fire, then add a piquant salsa and pumpkin combo, stick them in a spicy tagine or wrap them in flatbread to liven up any fireworks gathering
Anna Berrill
02, Nov, 2021 @2:00 PM
How do I add flavour to a vegetable stew? | Kitchen aide
Start and finish right, and you’ll never have a bland dish. Top cooks explain how…
Anna Berrill
26, Oct, 2021 @1:00 PM
‘Long hours, gruelling work’: Gourmet Traveller’s restaurant award winner calls for industry change
Back after a two-year break, the accolades acknowledge an industry in a state of flux
Ann Ding
25, Oct, 2021 @12:07 AM
What’s the point of curly parsley? | Kitchen aide
Are there any recipes for which curly parsley is better than the flat-leaf kind?
Anna Berrill
19, Oct, 2021 @1:00 PM
Podcasts to make you a better cook: from ‘milestone recipes’ to foraging ethics
Whether you want to learn from the experts or stay ahead of knotty food politics: if you like cooking, there’s a podcast for that
Dale Berning Sawa
19, Oct, 2021 @7:00 AM
Frozen in Time: Anthony Bourdain, New York, May 2001
Photographed for issue three of Observer Food Monthly, the chef is all innocence and enthusiasm, on the cusp of life-changing success
Tim Hayward
17, Oct, 2021 @3:00 PM
Monica Galetti: ‘My goal was to be a chef, it wasn’t to be on TV’
The chef on 13 years of MasterChef: The Professionals, the many uses of Marmite and why she can’t have a banana in peace
Tim Lewis
16, Oct, 2021 @3:00 PM
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