Foods
Vegetables, fruits, grains, beans and pulses, meat, dairy and all sorts of foods.
This section is all about the everyday ingredients you already know – and how to actually get the best out of them.
We’ll walk through familiar foods one by one and cover the things recipes often skip:
- How to choose good-quality produce at the shop
- How to use it in different dishes and flavour pairings
- How to store it so it lasts longer and stays fresh
- How to cook it so the texture, taste and nutrition shine
Think of this as a friendly reference guide you can dip into whenever you’re wondering “Is this ripe?”, “Can I freeze this?” or “What else can I do with this besides the usual?”
By the end, those ingredients in your kitchen won’t feel ordinary at all, they’ll be tools you understand and can use with confidence.
Apples, apricots, cherries, peaches, pears, and plums are all members of the rose family.
Wash fruits and vegetables with cool tap water before use. Do not use soap. Some produce, particularly if it is thick-skinned, may be scrubbed with a brush.