Jodi-Ann Pearton says you need to cook with your heart and not be afraid of messing things up—good advice for those of us who struggle in the kitchen.
Some of our commonly-held views on cooking are actually myths. This according to a professor of molecular gastronomy, Kim Maxwell discovers
A young Cape Town-based confectionery designer is making a style statement with glamorous beribboned cakes and traditional French macaroons
Sarah Cangley admires Chef Philippe Wagenfuhrer, of Roots, and his positive outlook on life—‘when life hands us a lemon, let’s try to make lemonade’
Some of our commonly-held views on cooking are actually myths. This according to a professor of molecular gastronomy, Kim Maxwell discovers 
A young Cape Town-based confectionery designer is making a style statement with glamorous beribboned cakes and traditional French macaroons
Sarah Cangley admires Chef Philippe Wagenfuhrer, of Roots, and his positive outlook on life—‘when life hands us a lemon, let’s try to make lemonade’
Kim Maxwell gets a lesson on the ‘language of cooking’ from Ferran Adrià of El Bulli restaurant.