Simple steps to becoming a better cook

in the August issue of FOOD

Cooking isn’t always easy, but then neither should it be viewed as mystical, difficult or the preserve of someone with loads of experience. With that in mind, this issue is dedicated to those who don’t consider themselves especially accomplished or confident in the kitchen.

We're talking simple (and easily adaptable) recipes that will add depth and breadth to your weeknight repertoire, classic bakes, meals that can be made in minutes and a thrifty Mediterranean-inspired main that forms the basis of at least three dishes.

Elsewhere, we put our heads together and had one or two heated discussions before settling on our 25 most helpful culinary tips and ideas. Here’s to cooking smarter and better and to feeling good about doing so.

Emily Shardlow-Price, editor

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