Scientists have found a new way to produce sugar from corn stalks and other crop waste, potentially opening a new pathway to sustainable biofuels.

In this enthralling dessert tutorial, we dive into the art of sugar crafting to create a stunning moon-shaped sweet, complete with an edible American flag. Starting with the right temperature, black ...

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To make the thin custard, stir together the milk, cream and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk ...

Article continues below ADVERTISEMENT Ingredients For the filling 900g of rhubarb, trimmed and chopped into one-inch pieces 175g of caster sugar For the topping 175g of plain flour 115g of butter ...

In a third bowl, beat together the egg yolks and 125g caster sugar until thick and pale. Add the mascarpone and continue to beat until well combined. Next, gently fold in the whipped cream.

1. Start by preparing the rhubarb. Place the rhubarb and caster sugar in a bowl and toss well so that the sugar completely coats the fruit. Then transfer to a colander and leave for 2 hours.

3. Whisk the sugar and the egg yolks until pale in colour and very thick - it should leave a trail of mixture when the whisk is lifted, then add it to the chocolate mixture. Add the ground almonds ...

4. Preheat oven to 400°F. 5. Mix the egg with caster sugar to make an egg glaze. Brush buns with the egg glaze. 6. Roll out the pastry dough to five inches thick. Cut into thin strips about five ...

Clementine Day is a cook and recipe developer based on Dja Dja Wurrung country, in Castlemaine Victoria. She posts as @SomeThingsILikeToCook on Instagram and published her first cookbook, Coming ...