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How your food looks is (almost) as important as how it tastes. We eat with our eyes after all. If you think your presentation skills need sharpening up, have a read of our tried and tested tips.
Like many of you, our mentors are avid collectors of cookbooks. But which are the books from their extensive libraries that they turn to again and again for inspiration and favourite recipes? They couldn’t limit themselves to one…
Real bread isn’t just sourdough; the term embraces everything from bagels to pita, tortilla, and these wholemeal rolls taught on our Basics to Baker course.
Here's everything you need to know about homemade mayonnaise including how to rescue it if it does play up.
Leiths Online student Emma Hatcher journey as a successful career in recipe development, writing, and food styling.
Leiths Online student Mandy Mazliah journey from a marketing career to a fulfilling food blogger and cookery coordinator
A tall stack of delicious American-style pancakes are a great brunch standby at any time of year.
Forced rhubarb from Yorkshire’s ‘rhubarb triangle’ is in season from January to March, so use it while you can, whether in tarts and cakes, or simply with yoghurt and granola. The poached rhubarb and ginger cream pavlova wreath from Introduction to Patisserie is a gorgeous late winter dinner party dessert.
Leafy green kale is an excellent source of fibre, minerals, and vitamins. These kale crisps from our Nutrition in Culinary Practice online course are very quick, very easy, and will keep for up to a couple of weeks - if you don’t eat them first.
There’s no better way of learning more about other cuisines than by going to their place of origin, and getting stuck in. We asked our mentors about their favourite holiday destinations and the places that have inspired them. Maybe they’ll inspire your next trip?
Whether you’re eating plant-based for Veganuary or simply looking to broaden your meat-free repertoire, tofu should be top of your shopping list. Read on for our guide to tofu and how and why to incorporate it into your cooking.
A sprinkling of Parmesan is a sure-fire way to give a dish that delicious savoury ‘oomph’. But what can you use instead if you’re cutting out dairy? Our plant-based alternative is a flavour bomb. It’s based on cashews and some other ingredients that may surprise you. Take a guess.
What to buy for a discerning foodie? Our mentors should know. Here’s what’s on their Christmas wish lists this year. Maybe they’ll give you some ideas.