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Mortar and Pestle vs Food Processor

You might think the mortar and pestle is totally obsolete now that we can do these tasks at the flick of a switch. But no – it’s not obsolete. There are still jobs it does better.

How to make an easy pan sauce

A good sauce impresses, and who doesn’t want to do that?

Your checklist when shopping for cookware

With different brands, materials, price-points and levels of quality, nailing down your ultimate preferences can be tricky.

Carbon Steel vs. Ceramic Cookware: Which Should You Choose?

How does ceramic cookware stack up against a more traditional material like carbon steel?

Which is the best pan for cooking fish?

Different scenarios favour a different material or type, but don’t sweat it; it’s not complicated. At all. Here’s the low-down:

How to make stainless steel non-stick

Our top tips for making your stainless steel pan as non-stick as possible.

How to get rid of rust on black steel pans

Carbon black steel can rust. Luckily, it’s easy to remedy and restore a pan to its former glory. Heres how.

5 ways to approach shopping for cookware

Those big kitchen stores with row after row, brand after brand of discounted cooking gear. It’s the same zoo online. Where do you even start?

5-ply Cookware 101

We’re big devotees of 5-ply, and one of the reasons you may not know much about it is because this type of cookware has traditionally been hard to find in Australia.

Cast Iron vs Carbon Steel: Which should you choose?

Understanding the differences, plus the cooking jobs they’re best at, helps you decide which you might prefer. Let’s dive into the details.

How to cook with black carbon steel

If you feel daunted by using carbon steel, we’re here to tell you the learning curve isn’t steep. Carbon steel honestly gives you superior control and really does make you a better cook.

Wok v Frying Pan

Explore the strengths of each tool to find what works for you in the kitchen.

Sautéed Spanish Chicken

We love the vibrant flavours of Spain and the simplicity of a dish like this.

Copper in cookware: why's it a thing?

Unlock the culinary potential copper cookware has to offer.

5 things you didn't know about stainless steel

Get nerdy with us. Here are some super interesting facts about stainless steel.

How to make confit garlic

It’s totally delicious and you can use it in all kinds of ways. Here’s how to make a jar of sunny-flavoured magic.

How to choose a cookware set

Need new pots and pans? Decent cookware is a massive investment and one to enjoy for years. Read this before you buy.

Recipe: Spaghetti alle Vongole

It’s so simple to cook. Eat this, close your eyes, and suddenly you’re in Italy. Who doesn’t want that?

Behind the design: The Essential Pan

Meet our favourite cooking pan. It's an absolute workhorse in our kitchen. And it should be in yours too. Here's why.

The difference between 5-ply, 3-ply and 1-ply cookware

You've heard the terms but what are the benefits of each one? We break down the difference between the grades of cladded cookware.

Cooking oil smoke points: why do they matter?

Here's the bottom line: one cooking oil doesn’t fit all. Luckily for you, we know what’s what in Oil Land. Here’s our guide.

The essential kitchen equipment every home cook needs

With a kitchen gadget and gizmo for every cooking scenario, what is the essential kitchen equipment you actually need?

Wok recipe: Yangzhou Fried Rice

Easy to make, ready in mere minutes, and a dish everyone can get behind, fried rice has everything you want for a first-cook dish in your MAKO wok.

Why choose a wok?

A wok is as much an ingredient as it is a cooking vessel. When used to its full potential, it can add flavour, texture and a unique personality. Find out how.

Seared Steak with Miso Butter Mash and Mushrooms

Is there anything better than a perfectly seared steak? We don’t think so. Here’s how to nail the cook.

What is the Maillard reaction?

And how do you even say it? It’s the magical chemical process that makes our fave foods so. Darn. Good. Science lesson incoming…

Smoked Tofu Bao Buns

Yes, you can absolutely smoke tofu, and you absolutely should. It's surprisingly simple and the results are sensational.

How to get crispy-skinned salmon

If you’re disappointed with how your salmon is turning out, here’s your guide to the crispiest-skinned fish ever.

Heartwood vs sapwood vs bamboo

Confused by which commonly-used wood makes the best chopping board? Read our essential guide. It’s all pretty easy, really.

Korean Fried Chicken Rice Bowls

Glossy fried chicken, crunchy veg, creamy avo and lashings of rice… could this be the rice bowl of your dreams?

What actually is a butcher's block?

Beautiful to look at. Practical to use. Wonderfully hefty. But what actually is a butcher's block? Here's the backstory.

Pork Pad Kra Pao

Fire up the wok and unleash your inner street food cook… this dish is a delicious Thai classic.

All the best places to eat in Singapore

Singapore. It's overflowing with amazing places to eat. Here’s where to start.

Which steak is the best steak?

Eye fillet, sirloin, ribeye, rump… so many cuts of steak! Here’s our guide to the best steak cuts plus cooking tips.

The best autumn fruit and veg

So much produce; so little time to give it proper love. Here are the in-season fruit and veg we’re cooking with right now.

So many wok choices. But which material makes for the best wok? - CookDineHost

So many woks, so little time

On the hunt for the best wok going but there's so many choices. Which material is best?