Chicken stock takes hours to make and requires some prime produce. But there is a simpler way – a short cut – if you simply haven't got the time. It starts with a perfectly ordinary grilled chicken...

To cook meat and fish (and more) to perfection every time, a pro relies on a thermometer and deep knolwedge of what temperature does what to food. Welcome to Professional Secrets universal food temperature guide...

The entrecote – or ribeye – may not be the most expensive cut, but on the grill it is certainly one of the most satisfying. But beware of unrendered fat...