Food should
taste good.
Here you’ll find recipes and practical advice on spices and cooking. We look at what works, what can go wrong and what you can do about it.
Sources you can check.
What would you like for dinner?
AI-generated illustrationRoasted Juanita tomato soup
Roast the small, sweet tomatoes first and keep all their juices for the soup. Onion, garlic and tomato purée add flavour. Taste and add a small splash of acidity at the end.
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AI-generated illustrationCreamy fish soup with salmon and white fish
White fish and salmon in mild fish stock with thin strips of vegetables. Cream and crème fraîche make the soup rich. Stir in the egg yolks at the end for an even smoother soup.
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AI-generated illustrationBœuf Bourguignon Sans Vin
Chuck, separately braised skirt steak, unsmoked pancetta, vegetables and mushrooms in a rich stock-based sauce. We make it without wine or added sugar. The sauce usually needs no thickener either.
Read moreThe images are illustrations made with AI.
A few places to start.
AI-generated illustrationHerb · Ocimum basilicumBasilGreen, delicate and best added at the end
Read the guide
AI-generated illustrationHerb · Salvia rosmarinusRosemaryLooks like pine needles, tastes better
Read the guideAI-generated illustrationSpice · CinnamomumCinnamonFor more than cinnamon buns
Read the guide
AI-generated illustrationHerb · Origanum vulgareOreganoPizza was only the beginning
Read the guideWhat happens in the pot – and why?
Why does a salted tomato release water? Why does meat turn grey in a crowded pan? We explain what’s happening, with small experiments you can try yourself.
Use the spices you already have.
Fresh or dried? Whole or ground? And should it go in now or right at the end? Worth knowing before you tip it in.
How we check facts →
From ingredients to dinner.
Spice guide
What a spice tastes like, where to use it and what to watch out for.
Find a spice02Recipes
Soups, stews, pasta and baking. Search by dish or ingredient and choose your serving size.
Find your next dinner03Kitchen guides
Cheese, oils and butter, meat cuts, stock, onions, flavour balance, potatoes, rice and mushrooms. Explanations you can use while you cook.
Learn a kitchen techniqueEight blends.
We’re working on them.
The aim is simple: good seasoning that makes dinner a little easier to get right.
Explore the range in development