An approach to cooking with more plants that focuses on flavour, balance, and making meals that are genuinely satisfying.
Andrea Montague-Doghan, a Leiths Online's Alumna, chats with us about her journey completing the Essential accreditation and learning online.
If you are just starting on your way of learning to cook or even you are an amateur home cook, here are 21 ways for how to be a better cook.
Learn how to ‘en papillote’, a unique cooking technique from our Cooking with Confidence course that wraps and cooks food in a sealed parchment paper package.
Now that school’s out for Summer we caught up with one of our Teens' Kitchen Students, Fenella, and asked her about her experience learning with Leiths Online.
What are the kitchen tools or appliances you simply could not live without? We put the question to our mentors and got quite an insight into how they manage their kitchens, both at home and even when they’re on holiday. We promise they aren’t on Microplane’s payroll!
Nisha Riat enrolled on Leiths Online’s Essential Cooking in order to broaden her skillset. Her online studies reignited a passion for cooking that she has parlayed into her brand-new street food business Bollywood Bites. This is her story.
It’s a question they famously ask on Saturday Kitchen: what’s your idea of food heaven and food hell? We asked our mentors and got some very surprising results.
For our first book review, here’s former essential student Jenny on Theo Randall’s vegetarian Italian book Verdura.
Leiths Online alumna Heather Lusardi and her partner Sam quit their jobs to pursue their dream of opening a gastronomic getaway in rural France.
When it’s so hot you don’t want to turn the oven on, spicy Asian salads come into their own. This Thai prawn salad from our Essential Cooking course asks you to do quite a bit of chopping but is the work of seconds to assemble on the plate.
