Leiths Online student Sam Dang talks us through learning with Leiths Online and opening in their own business in East London.
The ability to make a good, clear, flavoursome stock is an essential skill for any cook and we'll teach you exactly how to make stock.
Make the most of any beautiful citruses you find by trying your hand at making sugared citrus garnishes for cakes.
Australian home cook Michelle Singer loved her Leiths Online course so much, she crossed the globe to do her next course at Leiths in London. We talked to Michelle about long distance learning, the time difference, and why meeting Leiths’ teachers left her starstruck.
If you’re unsure about which miso to use and how to use it, read our guide to cooking with this intensely savoury soya bean paste.
Here are our top ten tips to help you make the perfect pudding.
One year in the making, it was a genuine team effort. Leiths Online mentor Annie takes us behind the scenes for building the new Essential Course.
Here is our recipe for making the delicious and buttery Beurre noisette.
Spices are store cupboard superstars. These are our top tips when using spices.
Leiths Online student Sinead Berry has completed the Essential Cooking Certificate from Leiths Online. She chose take the course to develop her skills to help run her nutrition business, and was looking for flexibility as a mum with young kids.
Homemade granola recipe for half term cooking with kids.
The British game season is now underway, and pheasants, partridges, grouse, and venison are appearing on restaurant menus everywhere. Fancy having a go at cooking it at home? Here’s our guide to cooking game with confidence.
We're here to tell you the rules for deep fat frying.
