Love at first swipe: Why did Marry Me Chicken go viral?
Could this viral recipe make you say I do?
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Latest fromCooking
Soufflé: All the tips and tricks to getting it right every time
Don't be scared to give souffle a go - it's easier than you think.
Gordon Ramsay's wife's surprise Jamie Oliver confession
Is their decade-long rivalry finally at an end?
Miss Polly’s Kitchen: Kiwi food blogger Polly Markus’ best food hacks and tips
With a new book out, Markus shares some advice to make cooking and entertaining easier.
Sausage 101: From chorizo to lap cheong, a taste trip of the humble snag
Discover the fascinating journey of sausages through time and across cultures.
Settle this household fight: What’s the best way to load a dishwasher?
Pots and pans? Sharp edges down? What belongs on the bottom shelf?
Should you wash your fruits and vegetables in the dishwasher?
A viral TikTok hack has individuals using dishwashers to clean their fresh produce.
Recipe: An easy, rustic apple and frangipane galette
Try this simple and delicious alternative to apple pie.
Winter seafood and the role of a good fish stock
Tuck into some hearty seafood dishes this season and make them shine with home-made stock.
Kerikeri chef's Double Cheeseburger pie wows judges at pie awards
Three Northland bakers have been recognised as some of the country's best pie makers
The secret to a perfect steak? It's all in the grain
New York Times: How to cut steak for maximum tenderness.
Comfort food from around the globe: What do other countries eat when it's cold?
Shepherd’s pie, Ukrainian borscht and other ideas for winter meals.
What are the handiest kitchen gadgets?
These appliances are actually useful (and won't just gather dust).
Salt and pepper: All your seasoning questions answered
What’s the difference between them all and how should you use them?
Baking with winter spices: Cinnamon, nutmeg, cloves and more
They not only enhance the flavour of baked goods but also offer various health benefits.
Comfort foods for winter: How to make hearty meals healthy
Winter warmers can be nutritious too, explains Nikki Birrell.
Vinegar 101: What to save on and when to splurge
What to do with the various vinegars and which ones are worth the expense?
Self-saucing orange sponge pudding
Nici Wickes shares a dessert that’s on high rotation at her house.
Serve these spiced lamb shanks with potatoes and naan
‘Love a double carb,’ confesses Nici Wickes.
‘I was a prime target for bullies’: Chef Peter Gordon on overcoming childhood challenges
‘I always preferred to bake a cake than run a mile.’
MasterChef's Poh: Confessions of a reluctant judge and serial cookbook burner
The Aussie show's Poh Ling Yeow on kitchen fires, emotional jam and her seduction dish.
What is Teflon flu? It’s linked to a coating on some non-stick pans
These pans can release potentially harmful fumes if heated to high temperatures.
Culinary Fare draws in more than 500 young competitors from around NZ
"It’s hard, but that’s the beauty of it. If it was easy, you would get bored."
Masterchef judge tearfully honours 'late, great mate' Jock Zonfrillo
Renowned chef and Masterchef judge Jock Zonfrillo died suddenly in April last year at 46.
Bistro bacon and tarragon chicken by Nici Wickes
‘This chicken dish never fails to have me in raptures.’
Citrus, kiwifruit, tamarillos and what to do with them
Take advantage of the season and tuck into vibrant, nutrient-packed fruits.
Quick, nutritious, efficient: The magic of a microwave meal
From chocolate pudding to cost-saving, is this classic kitchen appliance underestimated?
Crispy is key - 'nobody likes a soggy sprout'
You can't go past a crispy Brussels sprout says cook and food columnist Olivia Moore.
How long does rice last in the fridge? And other pressing rice questions, answered
NY Times: Simple, common-sense guidelines to avoid getting sick.
Kim Knight: What to cook for dinner? ChatGPT says chocolate crumpets
OPINION: Kim Knight discovers meals are weirder when AI does the planning.
Are vegan sausages bad for you?
Stuffed with a litany of highly processed ingredients – should we be put off?