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Salt and pepper only get you so far! Try these 5 brilliant seasonings to elevate your BBQ flavours.
Anja Lengersdorf, a dedicated Leiths Online student, chats to us about her experience taking online courses. She dives into how it’s opened career pathways for her and gives advice to students looking to learn cookery online.
We love the classics more than anyone and nothing beats a well-made Victoria Sponge, but if you fancy something with a summer spin we’ve got some simple ideas for you.
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.
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