Cooking tips

Turn canned tomatoes into a smooth, cozy tomato soup in minutes. The trick is simmering, adding fat, blending, and seasoning properly.

One knife trick removes the skin instantly – plus learn when to chop vs. press for the best flavour.

Boiling leftovers again can reduce risk, but it does not make old food brand new. Treat reheated leftovers as a short second life, not a fresh three-day pass.

With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.

Garlic burns fast due to its sugars and low mass. Add it when the oil has calmed down, not when it's ripping hot.

Salt your pasta water like a mild soup - it is physics, not just tradition.

For bumpy ginger, a teaspoon is often faster, cleaner, and less wasteful than a knife.

Cold pan + oil = sticking. Hot pan + oil = perfect sear. It's physics, not magic.

When a recipe page is buried under ads, pop-ups, and long intros, open the print view. It usually shows the ingredients and method without the clutter.

Pasta, sauce and vegetables cook together in one pot. With the right amount of liquid, you get a creamy dinner and barely any cleanup.

Cool cooked leftovers quickly, eat them within the next two days, and throw them out on day three if you want the simple conservative option.

Chop leftover herbs, cover them with olive oil in an ice cube tray, and freeze them. Drop a cube straight into a pan, sauce, or soup later.