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A reader named Murray sent me a note saying he was having a hard time getting dark, crispy skin on his roast chicken. Some of the things he was doing to achieve that goal were helpful, such as patting the chicken dry before cooking it.

If you have a cold or think you’re getting one, or you just want something soothing that will lift your spirits and fill you up, make chicken soup. I’m not talking about chicken noodle soup.

Some of the most satisfying meals are the least pretentious. A good example is a hot bowl of pasta served with a flavourful sauce, simple garnishes and good bread. The pasta can be any type you like — rigatoni, fettuccini, penne or another shape.

After a recent column on how to make a burrito bowl, a few readers asked if I could offer a recipe for a poke bowl. It sounded like a tasty, on-trend idea, so here it is.

Adventurous cooks are always keen to learn new ways to prepare fish. But wise ones know it’s sometimes best to fall back on a classic, proven technique if you want to guarantee your catch of the day will taste great.

If you have a craving for a meaty, juicy burger, but want to put a European twist on it, make a brat burger. It’s flavourful, and the process begins as it would for bratwurst sausages.

Umami, from variety of sources, is the secret ingredient that helps replace meat’s flavour

This dish has all of the ingredients from a traditional Mexican meal, but without the tortilla

When my wife and I were courting, 30-plus years ago, we were fans of the Time Life Foods of the World book series.

Indulge in celebration with barbecue pork buns that are fun to make and worth the effort