Heat is the one thing every recipe depends on, and the one most often misjudged. Knowing when to go hard for a crust and when to hold back for a gentle simmer is the difference between grey and golden. These guides cover how heat behaves, how to sear properly, and how to roast to the right point every time.
The guides
GuideUnderstanding heatWhy the right heat matters, from a fierce sear to the gentlest simmer.GuideHow to sear the perfect steakThe dry surface, the hot pan and the rest that give you a proper crust.GuideRoasting times and temperaturesA reliable reference for roasting meat and vegetables to the right point.
Put them to work
These lean on a good sear and well-judged heat — ideal for putting the guides into practice:
