Features & Stories

An introduction to... Bread

In this third installment of our series on cooking fundamentals, Cat Black moves on to look at bread, a food that is both utterly familiar and yet endlessly diverse.

Newsletter: Cooking for health with Prue Leith and the NHS + the glory of cake tins

“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith. Introducing The Healthcare Chef’s Knowledge.

Consuming Passions: Cake Tins

Consuming Passions don’t have to be about ingredients – there are plenty of other items in the kitchen that can stoke fires of passion. We asked Sydney-based food writer Jill Dupleix to tell us more about her consuming passion for… cake tins.

Behind the Cookbook: Madeleines

We caught up with Barbara Feldman Morse, the author of Madeleines: Elegant French Tea Cakes to Bake & Share to hear the story behind her book dedicated to these delicious French treats, best enjoyed warm from the oven…

Behind the Cookbook: A Whisper of Cardamom

A Whisper of Cardamom, published this week, is available in full to ckbk subscribers. In this feature we delve into the tantalising interplay of flavour and emotion in Eleanor Ford’s enticing new book!

5 dishes fit for royalty

People are pulling out the stops to celebrate Her Majesty’s Platinum Jubilee, marking her 70-year reign. Celebrating royal milestones with food is a great British tradition and to help you celebrate the Big Jubilee Lunch on June 5, we’ve rounded up five dishes with a connection to the British monarchy.

Behind the Cookbook: The New Ukrainian Cookbook

Annette Ogrodnik Corona , who lives in Bethelhem, Pennsylvania, is the author of The New Ukrainian Cookbook, recently added to ckbk. Here the author tells us about her baba’s (grandmother’s) kitchen, and introduces us to traditional Ukrainian Easter baking.

Easter baking: symbolism and spice

From country to country and from society to society, the range of Easter breads is as richly varied as each cook’s imagination. Here is just a taste of the variety of Easter breads from around Europe, all of which offer up a feeling of joy after the solemnity of Lent.

Cookbook Preview: Bad Girl Bakery

Bad Girl Bakery by Jeni Iannetta will be published on November 4 – and we have a sneak preview, including a Q&A with the author, and a recipe for some very special muffins.

Hot cross buns: edible history

These leavened spiced buns have been an Easter tradition for centuries in the UK. Read about their history and lore, and find out five things you probably didn’t know about hot cross buns.

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