The volatile oils that give flavour and fragrance to the tenderest herbs dissipate quickly after exposure to heat, so it's best to add them to dishes towards the end of cooking, or just before ...

Squash -- Cardamom, ginger, nutmeg. Tomato -- Allspice, basil, cloves, cumin, fennel, marjoram, oregano. Herbs can be combined for specific foods. Having premixed combinations on hand speeds cooking ...

They offer flavour, colour and wonderful aromas. But do you also know which herbs you can cook with and which not? It's a myth that you can only add fresh herbs to your preparation, at the last ...

Marjoram is an unsung hero of the culinary world. This perennial herb, a member of the mint family, boasts sweet, citrusy, ...

Growing a small kitchen garden is possible with the right plants, efficient use of space, and simple practices like container ...

Mastering flavorful sauces is the easiest way to add some oomph to your usual dinners. You’re probably familiar with pesto, an Italian sauce that can be made with all sorts of fresh herbs, and then ...

Chef Saito cooks Shrimp Spring Rolls with Japanese Herbs, and Butter-fried Nagaimo with Natto Sauce. Yu Hayami joins the chef as we learn about Japanese home cooking. 1. Devein the shrimp and cut ...

Poppy shows you how to make a fresh herb oil that is the perfect way to add colour to any dish. Fill a bowl with iced water, bring a saucepan of salted water to the boil, and place the oil in the ...