Techniques

How to press and bake chicken skin between trays until shatteringly crisp.

Christmas turkey step 1: jointing the turkey into crown, legs and wings, keeping the backbone for stock, and dry-brining the legs.

Christmas turkey step 2: confit the legs and wings slowly in duck fat so they’re tender, juicy and keep for ages.

A foolproof way to pan-fry fish fillets: don’t overcrowd the pan, and use your eyes rather than timings.

Christmas turkey step 3: dry-brining the crown overnight, the cooking-time rule, and juggling everything in one oven.

How to flip a Zuni roast chicken safely mid-roast for a crisp bottom, using a spatula handle and a fork.

A step-by-step cook-along for light, fluffy homemade bao buns: mixing, kneading, proving, shaping, steaming and storing.

How to shape, poach and serve ricotta and spinach malfatti.

How to make a rich chicken sauce from roasting-pan juices: deglaze, reduce, add homemade stock and aromatics, and don’t salt until the end.

A genius trick for skinning salmon with your fingers and a little salt.