TITLE DATE LINK

American Pancakes 6/28/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/28/how-to-cook-perfect-american-pancakes

Apple Pie 11/7/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/07/how-to-make-perfect-apple-pie
Apple Strudel 3/17/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel
Asparagus Tart 5/23/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/23/how-to-make-perfect-asparagus-tart
Aubergine Parmigiana 2/20/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana
Baba Ganoush 9/25/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/25/how-to-make-perfect-baba-ganoush
Bacon Sandwich 3/8/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/08/how-to-cook-perfect-bacon-sandwiches
Bakewell Tart 4/17/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/17/how-make-perfect-bakewell-tart
Banana Bread 8/30/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/aug/30/how-to-cook-perfect-banana-bread
Banoffee Pie 6/26/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jun/26/how-to-make-perfect-banoffee-pie
Banoffee Pie - Video 6/26/2013 http://www.theguardian.com/lifeandstyle/video/2013/jun/26/how-to-make-banoffee-pie-video
Barbecue Ribs 6/30/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs
Battered Fish 9/29/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish
Bean Burgers 8/22/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/22/how-to-make-perfect-bean-burgers
Beef Stew 2/3/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/03/how-cook-perfect-beef-stew
Beef Stew And Dumplings Recipe - Video 2/3/2011 http://www.theguardian.com/lifeandstyle/video/2011/feb/03/perfect-beef-stew-recipe-video
Beef Wellington 12/8/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/08/how-to-cook-perfect-beef-wellington
Black Forest Gateau 12/19/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/dec/19/how-to-cook-perfect-black-forest-gateau
Blinis 12/29/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/29/how-to-cook-perfect-blinis
Bloody Mary 5/2/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/02/how-to-make-perfect-bloody-mary
Blueberry Muffins 2/27/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/27/how-make-perfect-blueberry-muffins
Blueberry Muffins - Video 2/27/2013 http://www.theguardian.com/lifeandstyle/video/2013/feb/27/how-to-make-the-perfect-blueberry-muffins-video
Borscht 4/7/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/07/how-to-cook-perfect-borscht
Braised Red Cabbage 12/12/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/dec/12/how-to-make-perfect-braised-red-cabbage
Bread And Butter Pudding 1/6/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/06/perfect-bread-and-butter-pudding
Brownies 9/9/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/09/how-to-make-perfect-brownies
Caesar Salad 7/13/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jul/13/how-make-perfect-caesar-salad
Calamari 10/11/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/oct/11/how-to-cook-perfect-calamari
Carrot Cake 3/15/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/15/how-to-cook-perfect-carrot-cake
Cauliflower Cheese 11/14/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/15/how-cook-perfect-cauliflower-cheese
Ceviche 9/13/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/13/how-to-make-perfect-ceviche
Cheese Souffl 9/15/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/15/how-to-cook-perfect-cheese-souffl
Cheese Straws 12/1/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/01/how-cook-perfect-cheese-straws
Cheesecake 5/19/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/19/how-to-cook-perfect-cheesecake
Cherry Clafoutis 8/29/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/29/how-to-cook-perfect-cherry-clafoutis
Chicken Cacciatora 9/12/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/12/how-to-cook-perfect-chicken-cacciatora
Chicken Kiev 6/7/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/07/how-cook-perfect-chicken-kiev
Chicken Liver Pt 11/29/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/29/how-make-perfect-chicken-liver-pate
Chicken Soup 1/13/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/13/how-make-perfect-chicken-soup
Chicken Tagine 3/13/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine
Chicken Tagine Recipe Video 3/13/2013 http://www.theguardian.com/lifeandstyle/video/2013/mar/13/chicken-tagine-recipe-video
Chicken, Chorizo And Pepper Pies Recipe 4/24/2013 http://www.theguardian.com/lifeandstyle/2013/apr/24/felicity-cloake-chicken-chorizo-pies
Chilli Con Carne 5/12/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/12/cook-perfect-chilli-con-carne
Chips 5/20/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips
Chocolate Cake 11/21/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/21/how-to-cook-the-perfect-chocolate-cake
Chocolate Chip Cookies 4/25/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/25/how-to-cook-perfect-chocolate-chip-cookies
Chocolate Fondants 2/10/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/10/how-cook-perfect-chocolate-fondants
Chocolate Macarons 5/17/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/17/how-to-cook-perfect-chocolate-macarons
Chocolate Mousse 7/22/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/22/how-to-make-chocolate-mousse
Chocolate Sauce 7/19/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jul/19/how-make-perfect-chocolate-sauce
Chocolate Truffles 3/28/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/28/how-make-perfect-chocolate-truffles
Christmas Dinner 12/20/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/dec/20/how-to-cook-perfect-christmas-dinner
Christmas Ham 12/5/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/dec/05/how-cook-perfect-christmas-ham
Coleslaw 10/4/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/oct/04/how-to-make-perfect-coleslaw
Coq Au Vin 3/24/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/24/how-perfect-coq-au-vin
Coq Au Vin - Video 3/24/2011 http://www.theguardian.com/lifeandstyle/video/2011/mar/24/recipe-perfect-coq-au-vin
Cornish Pasties 3/6/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/06/how-make-perfect-cornish-pasties
Cornish Pasty Recipe - Video 3/6/2013 http://www.theguardian.com/lifeandstyle/video/2013/mar/06/cornish-pasty-recipe-video
Coronation Chicken 4/28/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/28/cook-perfect-coronation-chicken-royal-wedding
Cottage Pie 10/21/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/oct/21/make-perfect-cottage-pie
Crab Cakes 8/23/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/aug/23/how-cook-perfect-crab-cakes
Crab Linguine 4/4/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/04/how-cook-perfect-crab-linguine
Creme Brulee 9/20/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/20/how-to-cook-perfect-creme-brulee
Croque Monsieur 7/5/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jul/05/how-cook-perfect-croque-monsieur
Crumble 10/14/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/oct/14/how-to-make-perfect-crumble
Crumpets 3/21/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/21/how-to-cook-perfect-crumpets
Cucumber Sandwiches 6/13/2013 http://www.theguardian.com/lifeandstyle/2013/jun/13/how-to-make-perfect-cucumber-sandwiches
Cullen Skink 1/5/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/05/how-to-cook-perfect-cullen-skink
Custard Sauce 2/23/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/23/how-cook-perfect-custard-sauce
Dal 6/2/2011 http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal
Egg Fried Rice 1/19/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/19/how-to-cook-perfect-egg-fried-rice
Fairy Cakes 7/8/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/08/perfect-fairy-cakes
Fish Pie 1/27/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/27/how-cook-perfect-fish-pie
Fishcakes 6/16/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/16/how-to-cook-perfect-fishcakes
Flapjacks 3/10/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/10/how-to-cook-perfect-flapjacks
Flapjacks - Video 3/10/2011 http://www.theguardian.com/lifeandstyle/video/2011/mar/10/perfect-flapjacks-recipe-video
French Onion Soup 3/22/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/22/how-to-cook-perfect-french-onion-soup
French Toast 10/23/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/23/how-to-make-perfect-french-toast
Fridge Cake 7/24/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/24/how-make-perfect-fridge-cake
Fried Egg 11/8/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/08/how-to-cook-the-perfect-fried-egg
Garlic Bread 5/3/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/03/how-to-cook-perfect-garlic-bread
Gazpacho 6/24/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/24/how-to-make-perfect-gazpacho
Ginger Cake 1/26/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/26/how-to-cook-perfect-ginger-cake
Gingerbread 12/16/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/dec/16/how-to-make-perfect-gingerbread
Gnocchi 7/10/2013 http://www.theguardian.com/lifeandstyle/2013/jul/10/how-to-make-the-perfect-gnocchi
Goan Fish Curry 3/29/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/29/how-to-cook-perfect-goan-fish-curry
Gratin Dauphinois 4/11/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/11/how-cook-perfect-gratin-dauphinois
Gravy 10/7/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/oct/07/how-to-make-perfect-gravy
Guacamole 8/12/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/aug/12/how-to-make-perfect-guacamole
Gumbo 2/13/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/13/how-to-cook-perfect-gumbo
Ham Croquetas 2/2/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/02/how-to-cook-perfect-ham-croquetas
Hamburger 8/5/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/aug/05/how-to-make-perfect-hamburger
Hash Browns 10/18/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/oct/18/how-to-cook-perfect-hash-browns
Hollandaise Sauce 5/5/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/05/make-perfect-hollandaise-sauce
Hot Chocolate 1/12/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/12/how-to-make-perfect-hot-chocolate
Hot Cross Buns 4/21/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/21/cook-perfect-hot-cross-buns
Hot Toddy 1/2/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/02/how-to-make-the-perfect-hot-toddy
Hummus 8/11/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/11/how-to-make-perfect-hummus
Ice Cream 6/17/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/17/how-to-make-ice-cream
Jacket Potato 11/4/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/04/how-cook-perfect-jacket-potato
Jam Doughnuts 8/16/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/aug/16/how-cook-perfect-jam-doughnuts
Jerk Chicken 7/12/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jul/12/how-to-cook-perfect-jerk-chicken
Kedgeree 2/24/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree
Lamb Kofte 7/3/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/03/how-to-make-perfect-kofte
Lamb Koftes - Video 7/3/2013 http://www.theguardian.com/lifeandstyle/video/2013/jul/03/lamb-koftes-video
Lancashire Hotpot 10/31/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/31/how-to-cook-perfect-lancashire-hotpot
Lemon Drizzle Cake 1/23/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/23/how-cook-perfect-lemon-drizzle-cake
Lemon Posset 9/19/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/19/how-to-make-perfect-lemon-posset
Lemonade 8/9/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/aug/09/how-to-make-perfect-lemonade
Long Grain Rice 2/17/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/17/how-to-cook-perfect-rice
Macaroni Cheese 10/6/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese
Marmalade 1/20/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/20/how-make-perfect-orange-marmalade
Mashed Potato 3/15/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/15/best-mashed-potato-method
Mayonnaise 7/1/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/01/how-to-make-perfect-mayonnaise
Meatballs 11/3/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs
Meringue 8/19/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/aug/19/how-to-make-perfect-meringue
Minestrone Soup 9/1/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/01/how-to-cook-perfect-minestrone-soup
Moules MariniRes 6/21/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/21/how-cook-perfect-moules-marinieres
Moussaka 4/5/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka
Mulled Wine 12/9/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/dec/09/how-to-make-perfect-mulled-wine
Nachos 10/17/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/17/how-to-make-perfect-nachos
Nut Roast 12/15/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/15/how-cook-perfect-nut-roast
Omelette 6/3/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/03/how-to-make-perfect-omelette
Onion Bhajis 11/13/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/13/how-to-make-perfect-onion-bhajis
Pad Thai 5/30/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/30/how-to-make-perfect-pad-thai
Paella 8/18/2011 http://www.theguardian.com/lifeandstyle/2011/aug/18/how-to-cook-perfect-paella
Pancakes 3/3/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/03/how-to-cook-perfect-pancakes
Pancakes Recipe - Video 3/3/2011 http://www.theguardian.com/lifeandstyle/video/2011/mar/03/perfect-pancakes-recipe
Panna Cotta 8/25/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/25/how-to-make-perfect-panna-cotta
Panzanella 8/15/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/15/how-make-perfect-panzanella-recipe
Pasta 8/26/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/aug/26/how-to-make-perfect-pasta
Patatas Bravas 3/31/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/31/how-cook-perfect-patatas-bravas
Pea Soup 7/26/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jul/26/how-to-cook-perfect-pea-soup
Pecan Pie 11/27/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/27/how-make-perfect-pecan-pie
Pesto 9/2/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/02/how-to-make-perfect-pesto
Picnic 4/24/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/24/the-perfect-picnic-felicity-cloake
Pilaf 9/27/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/27/how-to-cook-perfect-pilaf
Pizza 9/8/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/08/how-to-cook-perfect-pizza
Plum Cobbler 10/10/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/10/how-make-perfect-plum-cobbler
Poached Egg 9/16/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/16/how-make-perfect-poached-egg
Polenta 11/21/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/nov/21/how-to-make-perfect-polenta
Pork Crackling 4/15/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/15/how-to-make-perfect-crackling
Porridge 11/10/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/10/how-to-cook-perfect-porridge
Potato Salad 4/19/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/19/how-to-make-perfect-potato-salad
Potted Shrimps 7/20/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jul/20/how-cook-perfect-potted-shrimps
Pulled Pork 1/31/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/31/how-to-cook-perfect-pulled-pork
Pumpkin Pie 10/28/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/oct/28/make-perfect-pumpkin-pie
Quiche Lorraine 5/26/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/26/how-to-cook-perfect-quiche-lorraine
Ratatouille 7/15/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/15/how-to-make-perfect-ratatouille
Rhubarb Fool 4/12/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/12/how-to-make-perfect-rhubarb-fool
Rice Pudding 11/18/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/18/how-make-perfect-rice-pudding
Risotto 5/6/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/06/how-to-make-perfect-risotto
Roast Chicken 4/29/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/29/perfect-roast-chicken
Rsti 10/13/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti
Salade Nioise 8/1/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/aug/01/how-make-perfect-salade-nicoise
Salsa 6/23/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/23/how-to-make-perfect-salsa
Salt And Pepper Squid 5/9/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/09/how-make-perfect-salt-pepper-squid
Sangria 6/19/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jun/19/how-to-make-the-perfect-sangria
Sausage 3/8/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/08/how-to-cook-perfect-sausage
Sausage Rolls 12/2/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/dec/02/how-make-perfect-sausage-rolls
Scone 4/22/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/22/how-to-make-perfect-scones
Scotch Egg 5/31/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/31/how-to-cook-the-perfect-scotch-egg
Scrambled Eggs 11/11/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/11/how-cook-perfect-scrambled-eggs
Shortbread 9/30/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/30/how-to-make-perfect-shortbread
Singapore Noodles 10/2/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/02/how-to-make-perfect-singapore-noodles
Smoked Mackerel Pt 5/24/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/24/how-perfect-smoked-mackerel-pate
Southern Fried Chicken 9/6/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/06/how-cook-perfect-southern-fried-chicken
Spaghetti Alle Vongole 6/9/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/09/how-to-cook-perfect-spaghetti-alle-vongole
Spaghetti Carbonara 5/10/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/may/10/how-to-cook-perfect-spaghetti-carbonara
Steak 10/25/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/oct/25/how-to-cook-the-perfect-steak
Steak And Ale Pie 1/10/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/10/how-cook-perfect-steak-ale-pie
Steak And Kidney Pudding 3/1/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/mar/01/how-cook-perfect-steak-kidney-pudding
Sticky Toffee Pudding 4/14/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding
Strawberry Jam 8/4/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/04/how-to-make-perfect-strawberry-jam
Summer Pudding 7/6/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jul/06/how-cook-perfect-summer-pudding
Syrup Sponge 11/1/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/01/how-to-cook-perfect-syrup-sponge
Tabbouleh 7/17/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/17/how-to-make-perfect-tabbouleh
Tapenade 9/5/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/05/how-to-make-perfect-tapenade
Tarte Au Citron 9/22/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/22/cook-perfect-tarte-au-citron
Thai Green Curry 9/23/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/sep/23/make-perfect-thai-green-curry
Christmas Leftovers: Bubble-And-Squeak Cakes - Video 12/19/2012 http://www.theguardian.com/lifeandstyle/video/2012/dec/19/perfect-christmas-recipe-bubble-squeak-recipe-video
Christmas Leftovers: Christmas Pudding Trifle - Video 12/20/2012 http://www.theguardian.com/lifeandstyle/video/2012/dec/20/perfect-christmas-leftovers-christmas-pudding-trifle-video
Christmas Leftovers: Ham And Turkey Pie With Brussels Salad - Video 12/19/2012 http://www.theguardian.com/lifeandstyle/video/2012/dec/19/christmas-leftovers-ham-turkey-pie-video
The Spanish Omelette 7/29/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/29/how-to-cook-spanish-omelette
Toad In The Hole 2/6/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/06/how-cook-perfect-toad-in-the-hole
Tom Yum Soup 2/9/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/09/cook-perfect-tom-yum-soup
Tomato Sauce 8/1/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/01/how-to-make-perfect-tomato-sauce
Tomato Soup 6/14/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jun/14/how-to-cook-perfect-tomato-soup
Trifle 12/22/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/22/how-to-make-perfect-trifle
Victoria Sponge Cake 5/16/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/may/16/how-bake-perfect-victoria-sponge-cake
Vietnamese Summer Rolls 8/7/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/07/how-to-make-perfect-vietnamese-summer-rolls
Vinaigrette 5/13/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/13/making-perfect-vinaigrette
Watercress Soup 6/6/2013 http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jun/06/how-to-make-perfect-watercress-soup
Welsh Rarebit 10/27/2011 http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit
Wholemeal Bread 6/10/2010 http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/10/how-to-bake-wholemeal-bread
Yorkshire Puddings 2/16/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/feb/16/how-make-perfect-yorkshire-puddings
Yule Log 12/13/2012 http://www.theguardian.com/lifeandstyle/wordofmouth/2012/dec/13/how-cook-perfect-yule-log
DESCRIPTION
A stack of pancakes with lashings of maple syrup and strips of crispy bacon is the quintessential American breakfast
Puff or shortcrust, cooking apples or dessert, cream or custard and can plain old apple pie compete with tarte tatin and strudel?
Are crisp apple strudels absolutely the best kuchen to have with kaffee? Where in the world serves the very best strudel?
The pungent, herbaceous flavour of this treat makes it an excellent partner to rich, creamy cheeses and custards
Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic
Is this delicious smoky dip the ultimate aubergine recipe and which side of the great tahini divide are you on?
Is the humble bacon sandwich the nation's favourite dish?
Whether you call it a pudding or tart, this Derbyshire favourite can be made with puff or shortcrust pastry, with frangipane or custard. Well, how would you bake a bakewell?
What's the secret of this johnny-come-lately's success, and do you prefer the moist, squidgy sort, or the light, fluffy variety?
Are you a fan of banoffee pie, or does it make your teeth ache just to think of it? And where do you stand on the great biscuit v pastry base debate?
Felicity Cloake considers the best way to make banoffee pie, the delicious British dessert that was invented in Sussex in the 70s
Is this mainstay of the American barbecue canon overrated or a porcine classic?
Being of the view that the star of the chip shop show is the crispy coating and not the fish, Felicity Cloakeaddresses the matter of a better batter to flatter the latter
Can bean burgers ever compete with their meaty equivalents, and if not, which vegetarian option would you rather have at a barbecue?
Can British beef stew hold its head high in the face of the international competition? If not, seriously, what's better?
Felicity Cloake hits the recipe books to find the best way to make a hearty beef stew with dumplings
Is it the ultimate show-off beef dish, and what else do you like to cook encased in a pastry crust?
Is black forest gateau a much maligned work of Germanic genius, or a dish best left with steak diane back in 1976?
Are blinis the best culinary kick-off to a celebration, or do you have another, even more sophisticated crowd pleaser up your sleeve?
Are bloody marys the only thing to drink before lunch, or a weird hybrid of soup and snifter? Do you prefer yours with gin or vodka and why do we order them on aeroplanes?
Muffins are as American as apple pie, if not more so, but do you prefer the English variety? And why did they become so massive?
Felicity Cloake demonstrates how to make the American classic, blueberry muffins, in the comfort of your own home
Barszcz, bariai or borscht - whatever you call it, does it need meat, or are simple vegetarian versions truer to the spirit of the dish? And (deep breath) which country makes the best?
Does red cabbage have a place at the Christmas table or should it wait until Boxing Day? What other slightly unusual dishes do you enjoy on the 25th?
For some, bread and butter pudding is the king of nursery desserts, for others it's the stuff of bad childhood memories. How do you make yours?
Are the best brownies dense and fudgey, or crumbly and earthily chocolatey?
Should we stick to Caesar Cardini's original recipe, or if improving tweaks are acceptable how far can we go before the dish becomes something else entirely?
Squid is a divisive ingredient, but for those who love it golden-brown freshly fried calamari is an unalloyed delight
The healthiest thing about carrot cake is the name. But then that's probably why it's so darn popular
Do you eat cauliflower cheese on its own or as a side dish, and what do you add to liven it up?
If you're already a ceviche convert, which British fish do you favour, and which other Peruvian dishes should we be trying?
What's your favourite sort of souffl, and do they deserve their reputation as difficult and delicate?
Are cheese straws your favourite party snack or do you prefer something a little less practical?
Are you a baked or set cheesecake fan, and what are your favourite flavours?
Is this wobbly French dessert a fine use of the last of the season's cherries, or do you have a better recipe?
Cacciatora, or hunter's chicken, is a classic Italian dish. How do you make it and what other traditional Italian recipes are ripe for a revival?
If you want to experience this 'decadent' dish in all its pomp and glory, make your own. You won't regret it
Inexpensive, luxurious and dangerously easy, why does pt seem to have gone out of fashion in this time of recession?
Can anyone make better chicken soup than a Jewish mother, and can a good one really cure colds and soothe all ills?
Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? And do you serve yours with bread or couscous?
Felicity Cloake shows us how to make the perfect chicken tagine with preserved lemons and olives
Pack these up crisp from the oven and enjoy them at their best
Does the British version of chilli con carne have its own merits, or is it an affront to one of the American southwest's proudest pieces of culinary heritages?
Can you fry up a batch that beats the local chip shop's? What's your secret?
Not a torte, not a mousse, not a pudding, but a cake which actually tastes of chocolate: fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert. What's your favourite type of of chocolate cake?
Are chocolate chip cookies America's single greatest contribution to world cuisine?
Like the best romantic entanglements a good chocolate fondant is hot and intense with a meltingly soft centre. How do you ensure success?
Of all the food crazes of recent years, are macarons worth the hype?
It has to be one of the easiest and most satisfying desserts around. What's your favourite chocolate mousse recipe, and how do you like to serve it?
A rich, smooth chocolate sauce is a deeply joyous thing. What would be in, and on, your ultimate ice-cream sundae?
Easter brings a banquet of below-par chocs. Celebrate the good stuff instead by making some delicious truffles but will you top them with sea salt, cocoa or yet more chocolate?
Even for experienced cooks, Christmas dinner presents a unique challenge. Felicity Cloake examines every aspect of the main course
A decorative, delicious Christmas ham is no common or garden gammon, it's the gift that keeps on giving long after the big day is over
Felicity Cloake is determined to make coleslaw cool again. Or, at least, nice. How do you make yours?
Is coq au vin the best chicken stew ever or a triumph of the French talent for culinary self promotion? Which other Gallic classics deserve a revival?
Felicity Cloake revives an old dinner party favourite - the perfect coq au vin
Traditional recipes call for shortcrust pastry encasing beef, potatoes, swede and onion but do you prefer cheese and onion, chicken and vegetable or even a clanger or a bridie?
Felicity Cloake has been researching the best recipes for making the perfect traditional Cornish pasty, and here shows us the results
Retro classic or best left in the 50s? This not-so-posh nosh revamp could make a right royal triumph of your wedding supper
It's an improvised dish, but worthy of care and attention. How do you make cottage pie?
This is the time of year to turn superb British crab into an American institution: crab cakes
A comforting bowl of pasta dressed with fresh, zesty crab is perfect spring fare and this shellfish is just coming into season too, despite the weather
For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult but scorch the top and give it a French name and it's suddenly all sophisticated
Is the croque monsieur the world's finest sandwich, or an overrated Parisian cafe cliche?
The humble crumble must be one of our national treasures, but can anyone make it better than a dinner lady? What do you put under it, and what do you serve with it?
It's a delicate business but worth the trouble just make sure you have enough butter to do them justice at the end
Where do you stand on peeling, slicing, seasoning and salting, should you cut the crusts off and is the addition of Marmite an abomination?
Full-flavoured, hearty, and comfortingly creamy, is cullen skink the world's finest fish soup?
The road to richness is strewn with lumps of curdled egg. Is your perfect custard a pouring sauce or something you can stand a spoon in?
How highly does dal rank among your favourite comfort foods?
What do you like to put in your fried rice, or will you be celebrating Chinese new year with something a little more sophisticated?
The easiest and perhaps also the most joyous of cakes, the fairy cake is queen of the tea table. Do you have any hints or tips to share?
What's your favourite fish pie recipe, and what are your top tips for a guilt-free, truly sustainable filling?
What are your top tips to prevent premature disintegration, and are fishcakes the best thing leftover mash can aspire to?
Despite a wholesome reputation the flapjack is a hymn to butter and sugar. But should they be crunchy or chewy?
Felicity Cloake demonstrates her recipe for the perfect portable sweet treat
Rich and warming, this is a dish to make while the last gasp of winter is in the air. Which other bistro classics are worthy of revival?
Eggy bread, pain perdu, poor knights of Windsor whatever you call it, french toast makes a simple and delicious breakfast. But do we over-egg it on this side of the Atlantic?
Can you eat five? Use your favourite ingredients to customise this cold chocolate treat that's ideal for hot weather
If you can turn out exquisite fried eggs every single time you've got one over on most cooks. What's your secret?
Are you an old-school supermarket baguette fan, do you prefer a simple Italian-style toast or have you your own approach to combining cloves and loaves?
How do you feel about cold soups in general, and does gazpacho rule the roost or are you more inclined to vichyssoise?
Is ginger the king of winter cakes, or do you have another favourite companion for a cup of tea at this time of year?
What's your favourite homemade edible Christmas decoration or do you have a sneaking fondness for the cheap chocolate sort?
They may look intimidating but if you agree with Italians that food is very, very important they're worth the effort
Does Goan fish curry float your boat, or do your seafood curry allegiances lie elsewhere?
It's a simple dish, but getting the flavours, texture and rich sauce of this French classic a perfect accompaniment to spring lamb just right is trickier than it looks
Is your stock in trade shop-bought or homemade? How do you do your patriotic duty by the scrapings in the roasting pan?
Is a molcajete worth the money, and what do you advocate to ameliorate avocados?
Ask a Cajun who makes the best gumbo and the answer is usually 'mamma'. But should it contain okra or fil powder? Now you're asking
Are croquetas the last word in tapas and if so, what's your favourite filling?
What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?
If a potato has any place at all on the breakfast table, surely it must be in the form of butter-golden, crispy yet fluffy, hot hash browns
Is being doused with hollandaise the highest state to which asparagus can aspire, or a fancy French affectation that has no place on one of our finest seasonal ingredients?
Fight the powder: when only a genuine, honest-to-god silky smooth hot chocolate will do, you don't want to make a horlicks of it
Which modern additions to hot cross buns do you approve of and what do you eat them with?
What do you like to put in your hot toddies, and if you don't favour them, what warms your cockles and cuts through your colds at this time of year?
Is hummus a near-sacred foodstuff, or a bland, beige paste with good PR?
Making ice cream at home requires no special equipment, gives you free rein in combining flavours and impresses the socks off dinner guests. What's your favourite recipe?
Cooking a great jacket potato is more art than science, but you can skew the odds in your favour with a little know-how. What's your technique?
Deep fried, dusted with sugar and crammed with jam, is the British doughnut the finest of its ilk?
How do you make your jerk chicken or do you prefer pork, fish, or goat? And which other Caribbean dishes deserve to be better known in this country?
Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th century?
There are endless varieties of this meaty Middle Eastern delight. But is there a version that stands out above the rest?
Felicity Cloake demonstrates how to make the perfect lamb koftes, a variety of minced meat kebab
Is it possible to improve on the simple perfection of the original Lancashire hotpot and where do you get your mutton?
Is this citrus sponge a big wet sticky kiss of a teatime treat, or a damp squib?
The posset is a medieval drink that has made a comeback as a modern dessert. Is it Britain's best creamy pudding and have you tried any versions other than lemon?
Forget that colourless carbonated stuff real lemonade is sweet and sour and 10 times as refreshing. But do you add salt, or cucumber, or mint? Time for some taste tests
Rice is often underappreciated in this country. What's your favourite variety, and how do you like to cook it?
With the autumn mists come thoughts of comfort food. What's your take on mac and cheese?
Do you love or loathe marmalade? What's your favourite additional flavour and can anything match up to the homemade stuff?
There must be a million ways of splaying the tuber. What are your secrets to mouthwatering mash do you like it rich and decadent or plain and fluffy?
Are you a mayonnaise lover and if so, which do you really prefer, the jarred stuff or homemade? What's your favourite flavour, and what are the secrets to success?
Are meatballs the prince of mince dishes? Which country makes the best version, and what do you serve them with?
Is there anything better with a fluffy meringue than whipped cream and sour berries?
Minestrone is a big bowl of carb-based joy with a hefty garnish of vegetables to gladden the heartstrings of health. Is there a British equivalent of this soup for all seasons?
Which other dish is both a culinary classic and bona fide fast food?
A summer holiday favourite perfect for the British spring's combination of scintillating sunshine and sudden sharp showers
Is mulled wine a guaranteed spirit raiser, or by far the worst thing about Christmas? What do you put in yours?
Is this student staple cheesy Tex Mex junk or the perfect finger food? Can radishes ever replace jalapeos and is it best with or without beef?
It's the butt of many a seasonal joke, but the rehabilitation of the nut roast for Christmas is overdue, saysFelicity Cloake
What sort of omelette does it for you - a delicate French roll-up, a hearty English half moon or a full Spanish-style circle?
Can another member of the fritter family beat the onion bhaji, do you eat them as a starter or a snack, and what do you serve with them?
Do you successfully create this popular Thai dish at home or do you opt for the takeaway version? From choosing the right noodles to the essential garnishes, this is a tricky one to master
Oven or hob? And what about stock? Picking your way through paella purists' recommendations can be more than a little tricky
Does butter make a better batter, what's the most ripping topping, and do you have any top tips for foolproof flips?
Felicity Cloake demonstrates her technique for making perfect pancakes in time for Shrove Tuesday
Panna cotta must be one of the few truly great Italian desserts. Will anyone come out in support of the great British blancmange?
Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy or do you have a better recipe for bread past its best?
With a little practice you can produce your own fresh pasta which will knock the socks off anything from the supermarket. What's your recipe?
Why is patatas bravas so popular, and where serves the best examples? Are there any other tapa dishes which lend themselves to home cooking?
Emerald green with a show-stopping summery razzmatazz, pea soup is a reason to celebrate a glut of petits pois
Pecan pie southern gem or pretender to the pumpkin's crown? What desserts will you be whipping up in honour of Thanksgiving?
Do you have a passion for pesto? What's your favourite recipe, and is there any better way to eat it than with linguine and green beans?
There's much more to outdoor eating than drizzly carparks and soggy sandwiches. As the weather finally brightens up, follow these tips for a successful al fresco feast
Many consider pilaf rice's finest hour. Do you prefer palau, pilau or plov, and do you have a trick for that all-important golden tah-dig?
Do you prefer thin and crispy Roman style pizzas, soft and chewy Neapolitan ones, or the hefty American versions?
This homely American classic is a wild west fruit pie and delicious with plums. But where does the name come from?
The perfect poached egg is a tricky one to crack. What's your method, and how do eat the fruit of your labours?
Is polenta pointlessly bland or a delicious starchy staple, do you like it soft or grilled, and what do you serve it with?
There's nothing quite like the perfect crispy crackling to set off succulent roast pork, but what's the best, most reliable method? Felicity Cloake made it her business to find out ...
Is porridge the ultimate winter breakfast, or a gruel best left in the past? Do you prefer yours basic, austere even, or luxurious?
Do you favour potato salad dressed with mayonnaise, vinaigrette, or a scandalous Scandinavian-style splat of salad cream?
A refined British classic and the perfect antidote to summertime yearnings for Mediterranean style seafood. Which other potted foods deserve a revival?
Is it possible to cook delicious pulled pork without the smoke and drama of a barbecue pit? Felicity Cloake says it is (just don't tell the good ol' boys ... )
An American classic we really should import, or something best left on the other side of the ocean?
Is this classic of the picnic basket due a revival, or are you happy to leave quiche to the wasps?
It's come a long way from the tables at 1980s dinner parties. Do you like your ratatouille soft and jammy, or fresh-tasting and crunchy?
This is arguably the finest British summer dessert. Are you a custard fool, a cream fool, or some other kind of fool entirely?
Should they be bland, milky nursery fare, or heavy with spices and booze, as in days of yore? And does anyone really, honestly hate the skin?
Risotto is one of those dishes which should be quick, simple and delicious, but is actually just very easy to get very wrong
What are your tips for a perfect roast chicken? Is it all about the temperature, the fat or do you have a secret weapon up your sleeve?
It seems the Swiss reputation for secrecy extends to recipes: with little by way of guidance on rstis, Felicity Cloake was compelled to experiment
Far from it being a recipe set in stone, even the choice of fish in a salade nioise is up for debate. How do you make yours?
Is salsa the prima ballerina of your summer sauce season? What's your secret?
This fried, spicy dish is a staple favourite at most Chinese restaurants. But how should you do the batter? And is it better to deep or shallow fry?
Is sangria a holiday thirstquencher or drink of el diablo? What do you put in yours, and if you're not a fan, do any other summer punches hit the spot?
What proportions of meat and fat should the perfect British banger contain, and how should it be cooked? Fried, grilled or poached, and most crucially, pricked or not?
Are sausage rolls the best party food ever, and what's the best meat to make them with - does anything rival the classic pork and herb?
It's a quintessential part of the British way of life, and it's under threat. Felicity Cloake sets out in search of the perfect recipe for scones. Join the cause, for if it vanishes, it's scone forever ...
Pulchritudinous, portable and patriotic, this all-time British classic is ideal for jubilee weekend picnics. What else might grace your hamper this summer?
Scrambled eggs are the king of the breakfast table. What's your method for attaining eggy perfection?
It has a strong claim to the title of greatest British biscuit. What's the best commercial shortbread, and what's your favourite recipe?
Forget your memories of takeaway stodge when done well, this Cantonese creation is colourful, light and nutritious
A delicious dinner in 10 minutes how can anyone not love the mackerel?
Why has Britain gone so crazy for fried chicken, and where on this side of the Atlantic have you eaten the best batch?
There's more to Italian clams and pasta than you might think. What's your favourite summer pasta dish?
Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter how do you like your carbonara, and what's the secret to getting that perfect consistency?
Would a steak cooked just the way you like it be the cornerstone of your final meal, or is it the most overrated dish in the world?
Is steak and ale pie enough to tempt you off the January detox wagon, or maybe even ensure you never climb aboard?
A good steamed pudding with proper suet pastry is a glorious thing, and almost worth delaying spring for. What else do you do with kidneys?
Is sticky toffee pudding the perfect marriage of stodge and sweetness, and what do you dollop on top?
Without it the cream tea would be a colourless affair and the Victoria sandwich an ordinary sponge. How do you deploy strawberry jam?
Is this vibrant pudding the true taste of summer in Britain or just more proof that we don't really know how to deal with sunshine?
Is syrup sponge the ultimate sticky winter pudding, or do you have other classics up your sleeve for the long dark months ahead?
Does this popular Middle Eastern salad really need so much parsley? And is it essential to stick to a traditional recipe?
Is tapenade the perfect nibble to serve with late summer drinks, or a waste of good olives? And does tuna have any place in the recipe?
When it comes to lemon tart will only custard cut the mustard or is curd the final word?
We've grown to love Thai green curry as a spicy comforter, but with some fresh ingredients and a little care you can remind yourself of how the affair began. What's in yours?
Felicity Cloake shows how to make the most of leftover roast potatoes and brussels sprouts. It's a true Christmas classic
Felicity demonstrates how to make the most of leftover Christmas pudding in a delicious, alternative version of the classic festive trifle
Felicity Cloake demonstrates how to make the most of Christmas cold cuts
Are you an onion denier or an allium aficionado when it comes to your Spanish omelettes? Do you serve them warm or cold and what are your favourite extra ingredients?
Is toad in the hole a school-dinner classic or a waste of good sausages?
Supremely hot and sour, light yet nourishing, this Thai soup is ideal for banishing even the worst winter chills
A true classic of Italian cuisine, it is perfect for meatballs, pasta, pizzas and more. But are fresh tomatoes essential, or can you go for tinned? And what should add to enhance the flavour?
It's portable, filling, and equally good hot or cold - is tomato soup the ideal dish for an unpredictable British summer?
Treat your Christmas table to what Felicity Cloake proudly declares to be one of Britain's greatest contributions to dessert
It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it
Fillings vary, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven't tried them, you're in for an absolute treat
Is vinaigrette really the queen of sauces, and what's the house recipe in your kitchen?
Ignore the anaemic stuff in supermarkets true watercress is a pungent British delicacy best showcased in a light summer soup. So what's the ideal way to prepare one?
Is welsh rarebit the world's best cheese on toast or do you have a better version?
Felicity Cloake applies her trademark rigour to the matter of baking the perfect wholemeal loaf
Do you favour one big yorkshire or lots of little ones? Let's hear your dripping yarns and better batter banter
The yule log a worthy addition to the British Christmas feast, or a sickly continental import for people incapable of appreciating a good fruit cake?
A stack of pancakes with lashings of maple syrup and strips of crispy bacon is the quintessential American breakfast
Puff or shortcrust, cooking apples or dessert, cream or custard and can plain old apple pie compete with tarte tatin and strudel?
Are crisp apple strudels absolutely the best kuchen to have with kaffee? Where in the world serves the very best strudel?
The pungent, herbaceous flavour of this treat makes it an excellent partner to rich, creamy cheeses and custards
Is this delicious smoky dip the ultimate aubergine recipe and which side of the great tahini divide are you on?
Whether you call it a pudding or tart, this Derbyshire favourite can be made with puff or shortcrust pastry, with frangipane or custard. Well, how would you bake a bakewell?
What's the secret of this johnny-come-lately's success, and do you prefer the moist, squidgy sort, or the light, fluffy variety?
Are you a fan of banoffee pie, or does it make your teeth ache just to think of it? And where do you stand on the great biscuit v pastry base debate?
Felicity Cloake considers the best way to make banoffee pie, the delicious British dessert that was invented in Sussex in the 70s
Being of the view that the star of the chip shop show is the crispy coating and not the fish, Felicity Cloakeaddresses the matter of a better batter to flatter the latter
Can bean burgers ever compete with their meaty equivalents, and if not, which vegetarian option would you rather have at a barbecue?
Can British beef stew hold its head high in the face of the international competition? If not, seriously, what's better?
Is black forest gateau a much maligned work of Germanic genius, or a dish best left with steak diane back in 1976?
Are blinis the best culinary kick-off to a celebration, or do you have another, even more sophisticated crowd pleaser up your sleeve?
Are bloody marys the only thing to drink before lunch, or a weird hybrid of soup and snifter? Do you prefer yours with gin or vodka and why do we order them on aeroplanes?
Muffins are as American as apple pie, if not more so, but do you prefer the English variety? And why did they become so massive?
Felicity Cloake demonstrates how to make the American classic, blueberry muffins, in the comfort of your own home
Barszcz, bariai or borscht - whatever you call it, does it need meat, or are simple vegetarian versions truer to the spirit of the dish? And (deep breath) which country makes the best?
Does red cabbage have a place at the Christmas table or should it wait until Boxing Day? What other slightly unusual dishes do you enjoy on the 25th?
For some, bread and butter pudding is the king of nursery desserts, for others it's the stuff of bad childhood memories. How do you make yours?
Should we stick to Caesar Cardini's original recipe, or if improving tweaks are acceptable how far can we go before the dish becomes something else entirely?
Squid is a divisive ingredient, but for those who love it golden-brown freshly fried calamari is an unalloyed delight
If you're already a ceviche convert, which British fish do you favour, and which other Peruvian dishes should we be trying?
Is this wobbly French dessert a fine use of the last of the season's cherries, or do you have a better recipe?
Cacciatora, or hunter's chicken, is a classic Italian dish. How do you make it and what other traditional Italian recipes are ripe for a revival?
If you want to experience this 'decadent' dish in all its pomp and glory, make your own. You won't regret it
Inexpensive, luxurious and dangerously easy, why does pt seem to have gone out of fashion in this time of recession?
Can anyone make better chicken soup than a Jewish mother, and can a good one really cure colds and soothe all ills?
Does this most famous of all Moroccan dishes actually need to be cooked in a real tagine? And do you serve yours with bread or couscous?
Does the British version of chilli con carne have its own merits, or is it an affront to one of the American southwest's proudest pieces of culinary heritages?
Not a torte, not a mousse, not a pudding, but a cake which actually tastes of chocolate: fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert. What's your favourite type of of chocolate cake?
Like the best romantic entanglements a good chocolate fondant is hot and intense with a meltingly soft centre. How do you ensure success?
It has to be one of the easiest and most satisfying desserts around. What's your favourite chocolate mousse recipe, and how do you like to serve it?
A rich, smooth chocolate sauce is a deeply joyous thing. What would be in, and on, your ultimate ice-cream sundae?
Easter brings a banquet of below-par chocs. Celebrate the good stuff instead by making some delicious truffles but will you top them with sea salt, cocoa or yet more chocolate?
Even for experienced cooks, Christmas dinner presents a unique challenge. Felicity Cloake examines every aspect of the main course
A decorative, delicious Christmas ham is no common or garden gammon, it's the gift that keeps on giving long after the big day is over
Is coq au vin the best chicken stew ever or a triumph of the French talent for culinary self promotion? Which other Gallic classics deserve a revival?
Traditional recipes call for shortcrust pastry encasing beef, potatoes, swede and onion but do you prefer cheese and onion, chicken and vegetable or even a clanger or a bridie?
Felicity Cloake has been researching the best recipes for making the perfect traditional Cornish pasty, and here shows us the results
Retro classic or best left in the 50s? This not-so-posh nosh revamp could make a right royal triumph of your wedding supper
A comforting bowl of pasta dressed with fresh, zesty crab is perfect spring fare and this shellfish is just coming into season too, despite the weather
For some reason, a bowl of custard isn't seen as an appropriate dessert for a grown adult but scorch the top and give it a French name and it's suddenly all sophisticated
The humble crumble must be one of our national treasures, but can anyone make it better than a dinner lady? What do you put under it, and what do you serve with it?
It's a delicate business but worth the trouble just make sure you have enough butter to do them justice at the end
Where do you stand on peeling, slicing, seasoning and salting, should you cut the crusts off and is the addition of Marmite an abomination?
The road to richness is strewn with lumps of curdled egg. Is your perfect custard a pouring sauce or something you can stand a spoon in?
What do you like to put in your fried rice, or will you be celebrating Chinese new year with something a little more sophisticated?
The easiest and perhaps also the most joyous of cakes, the fairy cake is queen of the tea table. Do you have any hints or tips to share?
What are your top tips to prevent premature disintegration, and are fishcakes the best thing leftover mash can aspire to?
Despite a wholesome reputation the flapjack is a hymn to butter and sugar. But should they be crunchy or chewy?
Rich and warming, this is a dish to make while the last gasp of winter is in the air. Which other bistro classics are worthy of revival?
Eggy bread, pain perdu, poor knights of Windsor whatever you call it, french toast makes a simple and delicious breakfast. But do we over-egg it on this side of the Atlantic?
Can you eat five? Use your favourite ingredients to customise this cold chocolate treat that's ideal for hot weather
If you can turn out exquisite fried eggs every single time you've got one over on most cooks. What's your secret?
Are you an old-school supermarket baguette fan, do you prefer a simple Italian-style toast or have you your own approach to combining cloves and loaves?
How do you feel about cold soups in general, and does gazpacho rule the roost or are you more inclined to vichyssoise?
Is ginger the king of winter cakes, or do you have another favourite companion for a cup of tea at this time of year?
What's your favourite homemade edible Christmas decoration or do you have a sneaking fondness for the cheap chocolate sort?
They may look intimidating but if you agree with Italians that food is very, very important they're worth the effort
It's a simple dish, but getting the flavours, texture and rich sauce of this French classic a perfect accompaniment to spring lamb just right is trickier than it looks
Is your stock in trade shop-bought or homemade? How do you do your patriotic duty by the scrapings in the roasting pan?
Ask a Cajun who makes the best gumbo and the answer is usually 'mamma'. But should it contain okra or fil powder? Now you're asking
What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?
If a potato has any place at all on the breakfast table, surely it must be in the form of butter-golden, crispy yet fluffy, hot hash browns
Is being doused with hollandaise the highest state to which asparagus can aspire, or a fancy French affectation that has no place on one of our finest seasonal ingredients?
Fight the powder: when only a genuine, honest-to-god silky smooth hot chocolate will do, you don't want to make a horlicks of it
What do you like to put in your hot toddies, and if you don't favour them, what warms your cockles and cuts through your colds at this time of year?
Making ice cream at home requires no special equipment, gives you free rein in combining flavours and impresses the socks off dinner guests. What's your favourite recipe?
Cooking a great jacket potato is more art than science, but you can skew the odds in your favour with a little know-how. What's your technique?
How do you make your jerk chicken or do you prefer pork, fish, or goat? And which other Caribbean dishes deserve to be better known in this country?
There are endless varieties of this meaty Middle Eastern delight. But is there a version that stands out above the rest?
Is it possible to improve on the simple perfection of the original Lancashire hotpot and where do you get your mutton?
The posset is a medieval drink that has made a comeback as a modern dessert. Is it Britain's best creamy pudding and have you tried any versions other than lemon?
Forget that colourless carbonated stuff real lemonade is sweet and sour and 10 times as refreshing. But do you add salt, or cucumber, or mint? Time for some taste tests
Rice is often underappreciated in this country. What's your favourite variety, and how do you like to cook it?
Do you love or loathe marmalade? What's your favourite additional flavour and can anything match up to the homemade stuff?
There must be a million ways of splaying the tuber. What are your secrets to mouthwatering mash do you like it rich and decadent or plain and fluffy?
Are you a mayonnaise lover and if so, which do you really prefer, the jarred stuff or homemade? What's your favourite flavour, and what are the secrets to success?
Are meatballs the prince of mince dishes? Which country makes the best version, and what do you serve them with?
Minestrone is a big bowl of carb-based joy with a hefty garnish of vegetables to gladden the heartstrings of health. Is there a British equivalent of this soup for all seasons?
A summer holiday favourite perfect for the British spring's combination of scintillating sunshine and sudden sharp showers
Is mulled wine a guaranteed spirit raiser, or by far the worst thing about Christmas? What do you put in yours?
Is this student staple cheesy Tex Mex junk or the perfect finger food? Can radishes ever replace jalapeos and is it best with or without beef?
It's the butt of many a seasonal joke, but the rehabilitation of the nut roast for Christmas is overdue, saysFelicity Cloake
What sort of omelette does it for you - a delicate French roll-up, a hearty English half moon or a full Spanish-style circle?
Can another member of the fritter family beat the onion bhaji, do you eat them as a starter or a snack, and what do you serve with them?
Do you successfully create this popular Thai dish at home or do you opt for the takeaway version? From choosing the right noodles to the essential garnishes, this is a tricky one to master
Oven or hob? And what about stock? Picking your way through paella purists' recommendations can be more than a little tricky
Does butter make a better batter, what's the most ripping topping, and do you have any top tips for foolproof flips?
Panna cotta must be one of the few truly great Italian desserts. Will anyone come out in support of the great British blancmange?
Panzanella, the Italian bread and tomato salad, is a great way to use up a stale loaf. How do you stop it being bland or soggy or do you have a better recipe for bread past its best?
With a little practice you can produce your own fresh pasta which will knock the socks off anything from the supermarket. What's your recipe?
Why is patatas bravas so popular, and where serves the best examples? Are there any other tapa dishes which lend themselves to home cooking?
Emerald green with a show-stopping summery razzmatazz, pea soup is a reason to celebrate a glut of petits pois
Pecan pie southern gem or pretender to the pumpkin's crown? What desserts will you be whipping up in honour of Thanksgiving?
Do you have a passion for pesto? What's your favourite recipe, and is there any better way to eat it than with linguine and green beans?
There's much more to outdoor eating than drizzly carparks and soggy sandwiches. As the weather finally brightens up, follow these tips for a successful al fresco feast
Many consider pilaf rice's finest hour. Do you prefer palau, pilau or plov, and do you have a trick for that all-important golden tah-dig?
Do you prefer thin and crispy Roman style pizzas, soft and chewy Neapolitan ones, or the hefty American versions?
This homely American classic is a wild west fruit pie and delicious with plums. But where does the name come from?
The perfect poached egg is a tricky one to crack. What's your method, and how do eat the fruit of your labours?
Is polenta pointlessly bland or a delicious starchy staple, do you like it soft or grilled, and what do you serve it with?
There's nothing quite like the perfect crispy crackling to set off succulent roast pork, but what's the best, most reliable method? Felicity Cloake made it her business to find out ...
Is porridge the ultimate winter breakfast, or a gruel best left in the past? Do you prefer yours basic, austere even, or luxurious?
Do you favour potato salad dressed with mayonnaise, vinaigrette, or a scandalous Scandinavian-style splat of salad cream?
A refined British classic and the perfect antidote to summertime yearnings for Mediterranean style seafood. Which other potted foods deserve a revival?
Is it possible to cook delicious pulled pork without the smoke and drama of a barbecue pit? Felicity Cloake says it is (just don't tell the good ol' boys ... )
It's come a long way from the tables at 1980s dinner parties. Do you like your ratatouille soft and jammy, or fresh-tasting and crunchy?
This is arguably the finest British summer dessert. Are you a custard fool, a cream fool, or some other kind of fool entirely?
Should they be bland, milky nursery fare, or heavy with spices and booze, as in days of yore? And does anyone really, honestly hate the skin?
Risotto is one of those dishes which should be quick, simple and delicious, but is actually just very easy to get very wrong
What are your tips for a perfect roast chicken? Is it all about the temperature, the fat or do you have a secret weapon up your sleeve?
It seems the Swiss reputation for secrecy extends to recipes: with little by way of guidance on rstis, Felicity Cloake was compelled to experiment
Far from it being a recipe set in stone, even the choice of fish in a salade nioise is up for debate. How do you make yours?
This fried, spicy dish is a staple favourite at most Chinese restaurants. But how should you do the batter? And is it better to deep or shallow fry?
Is sangria a holiday thirstquencher or drink of el diablo? What do you put in yours, and if you're not a fan, do any other summer punches hit the spot?
What proportions of meat and fat should the perfect British banger contain, and how should it be cooked? Fried, grilled or poached, and most crucially, pricked or not?
Are sausage rolls the best party food ever, and what's the best meat to make them with - does anything rival the classic pork and herb?
It's a quintessential part of the British way of life, and it's under threat. Felicity Cloake sets out in search of the perfect recipe for scones. Join the cause, for if it vanishes, it's scone forever ...
Pulchritudinous, portable and patriotic, this all-time British classic is ideal for jubilee weekend picnics. What else might grace your hamper this summer?
It has a strong claim to the title of greatest British biscuit. What's the best commercial shortbread, and what's your favourite recipe?
Forget your memories of takeaway stodge when done well, this Cantonese creation is colourful, light and nutritious
Why has Britain gone so crazy for fried chicken, and where on this side of the Atlantic have you eaten the best batch?
Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter how do you like your carbonara, and what's the secret to getting that perfect consistency?
Would a steak cooked just the way you like it be the cornerstone of your final meal, or is it the most overrated dish in the world?
Is steak and ale pie enough to tempt you off the January detox wagon, or maybe even ensure you never climb aboard?
A good steamed pudding with proper suet pastry is a glorious thing, and almost worth delaying spring for. What else do you do with kidneys?
Without it the cream tea would be a colourless affair and the Victoria sandwich an ordinary sponge. How do you deploy strawberry jam?
Is this vibrant pudding the true taste of summer in Britain or just more proof that we don't really know how to deal with sunshine?
Is syrup sponge the ultimate sticky winter pudding, or do you have other classics up your sleeve for the long dark months ahead?
Does this popular Middle Eastern salad really need so much parsley? And is it essential to stick to a traditional recipe?
Is tapenade the perfect nibble to serve with late summer drinks, or a waste of good olives? And does tuna have any place in the recipe?
We've grown to love Thai green curry as a spicy comforter, but with some fresh ingredients and a little care you can remind yourself of how the affair began. What's in yours?
Felicity Cloake shows how to make the most of leftover roast potatoes and brussels sprouts. It's a true Christmas classic
Felicity demonstrates how to make the most of leftover Christmas pudding in a delicious, alternative version of the classic festive trifle
Are you an onion denier or an allium aficionado when it comes to your Spanish omelettes? Do you serve them warm or cold and what are your favourite extra ingredients?
Supremely hot and sour, light yet nourishing, this Thai soup is ideal for banishing even the worst winter chills
A true classic of Italian cuisine, it is perfect for meatballs, pasta, pizzas and more. But are fresh tomatoes essential, or can you go for tinned? And what should add to enhance the flavour?
It's portable, filling, and equally good hot or cold - is tomato soup the ideal dish for an unpredictable British summer?
Treat your Christmas table to what Felicity Cloake proudly declares to be one of Britain's greatest contributions to dessert
It took the invention of baking powder to make such rich, buttery cakes possible. Since then the British have had plenty of time to perfect it
Fillings vary, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven't tried them, you're in for an absolute treat
Ignore the anaemic stuff in supermarkets true watercress is a pungent British delicacy best showcased in a light summer soup. So what's the ideal way to prepare one?
Do you favour one big yorkshire or lots of little ones? Let's hear your dripping yarns and better batter banter
The yule log a worthy addition to the British Christmas feast, or a sickly continental import for people incapable of appreciating a good fruit cake?
Not a torte, not a mousse, not a pudding, but a cake which actually tastes of chocolate: fluffy and light enough to eat at tea time, rich enough to serve with a dollop of creme fraiche for dessert. What's your favourite type of of chocolate cake?