Technique
Master the mechanics of dry-heat cooking, from temperature control and fat rendering to the science of resting joints for maximum yield.
Roasting is about dry heat, fat management, and air circulation. Get it right, and you get deep caramelisation and intense flavour; get it wrong, and you end up steaming your prep or drying out expensive cuts. The key is managing moisture. Crowding your roasting trays drops the temperature and traps steam, ruining any chance of a crisp exterior.
In this section, we break down the mechanics of roasting across different setups. You will find professional guides on everything from wood-fire roasting with Tournant to high-heat pan work from Chef Jean-Pierre. We cover the fundamental physics of resting roasted meats to preserve yield, alongside regional techniques like Greek slow-roasted lamb and crispy Thai pork belly.
Whether you are looking to refine your Sunday roast service, master high-yield prime rib, or balance acid and fat in a classic Duck à l'Orange, these resources provide the direct, kitchen-tested methods you need to control your oven or open hearth.
4:11Executive Chef Guido Braeken of two Michelin-starred Create showcases a masterful balance of wild game, earth, and spice with his signature venison dish.
14:31Discover how to master oven-roasted BBQ ribs with Chef Jean-Pierre. This professional guide focuses on moisture retention, temperature control, and a sophisticated honey-balsamic glaze to deliver grill-quality results indoors.
4:28Chef Tom Kerridge shares a masterclass in budget-friendly comfort food, showing how to execute classic beef burgers and crispy roasted potato wedges using simple, cost-effective techniques.
25:50Discover how to lift humble pork cuts into a spectacular banquet-worthy dish. Chef Jean-Pierre demonstrates the art of butterflying pork loin, stuffing it with a seasoned sausage mousse, and wrapping it in bacon for the ultimate self-basting roast.
11:52Discover how to utilise convection technology to transform root vegetables with these quick, high-margin stuffed sweet potatoes and egg bakes, perfect for modern pub and casual dining menus.
15:24Explore the profound culinary lessons of rearing, dispatching, and preparing poultry from scratch, highlighting how ethical animal husbandry directly influences meat quality, butchery technique, and cooking times.
5:33Discover how the reverse-sear method eliminates the dreaded grey band in thick-cut steaks, yielding perfectly even edge-to-edge doneness and an exceptional, quick-forming crust.
11:51Lift your roast dinner with Chef Rik's guide to achieving the ultimate crispy, golden roast parsnips, featuring a clever semolina-dusting technique and a perfectly timed honey glaze.
3:48Discover how to master smoked roasted spatchcocked chicken on a kettle grill. Learn the secret boiling water technique for ultra-crispy skin, the science of dual-zone indirect fire, and how to create the perfect humid smoking environment.
8:19Discover how to master multi-stage air fryer cooking using this clever salmon, egg, and broccoli bake technique. Learn the precise temperature shifts needed to roast dense vegetables, cook delicate fish, and set a silky egg custard in a single basket.
17:04Upgrade your winter menu with this savoury pork and apple cottage pie, topped with a rich, golden cheddar mash.
35:59Master the art of festive service with Jamie Oliver's professional breakdown of five classic Christmas main courses, including roast turkey, beef, salmon, glazed ham, and a vegetarian nut roast.
5:29Discover the professional secrets to a perfectly slow-roasted, bone-in leg of lamb. Learn how to leverage bone-in heat conduction, utilise natural onion trivets, and execute effortless herb infusions for the ultimate Sunday roast.
8:41Master the traditional Korean technique of saeu-sogeum-gui—roasting whole, head-on prawns over a bed of coarse sea salt to lock in juices and concentrate pure coastal flavours.
34:24Explore 43 professional ways to cook a potato with Joshua Weissman. Master starch retrogradation, alkaline par-boiling, and dual-temperature frying.
8:51Discover how to achieve meltingly tender, restaurant-quality pulled pork using a professional hybrid technique that combines a quick hot-smoke with a tightly sealed oven braise.
16:54Discover how to transform budget-friendly beef chuck roll into a premium British comfort food classic using a rich double cream and leek braise topped with crispy, shingled potatoes.
16:18Discover how professional chefs can leverage convective heat and infrared air frying to accelerate prep, intensify flavours, and achieve perfect textures on demand.
7:28Discover Chef John's dual-stage cooking technique for Country Club Potatoes. By roasting potatoes in seasoned broth before finishing with cream and cheese, you can create a split-free, deeply savoury alternative to traditional gratins.
14:03Unlock the secrets of professional potato cookery. Fallow's Will explores how matching specific cultivars—like Desiree, Agria, and Yukon Gold—to precise techniques transforms the humble potato from basic to brilliant.
13:34Discover how to master high-heat roasting with three efficient, flavour-packed sheet pan meals. Learn the science of preheating trays, moisture control, and ingredient staggering for perfect caramelisation.
20:06Discover how top Michelin-starred chefs tackle the notoriously challenging chicken breast. This editorial unpacks the professional techniques, heat management, and basting secrets required to deliver succulent results every time.
8:33Discover the ancient culinary art of subterranean slow cooking with this traditional Omani mutton shuwa, prepared over open embers in a hand-dug pit.
10:38Discover how to synchronise cooking times in the air fryer for flawless salmon, potato, and egg dishes that maximise moisture and minimise ticket times.
13:10Master the art of Tongdak-gui with Maangchi’s guide to traditional Korean whole roasted chicken, focusing on crisp skin and succulent meat.
18:45Discover how to replicate the succulent texture and iconic glossy glaze of traditional Cantonese char siu using modern roasting techniques and precise thermal control.
17:33Discover how to utilise Italian sausage to streamline your kitchen operations. This professional guide breaks down one-pot starch emulsions, fat rendering techniques, and efficient sheet-pan roasting for high-volume, cost-effective menus.
11:01Discover how ChefSteps uses transglutaminase and casein protein to create a 100% mushroom burger with no starchy fillers, yielding a meaty, versatile patty that is virtually impossible to overcook.
7:42Discover how to lift your bar snack menu by hybridising two classics: crisp, double-baked potato skins and a rich, spicy jalapeño popper filling.
19:05Discover how to lift the classic Greek chicken and potato tray bake. Chef Brian Lagerstrom reveals key techniques for crisping skin, melting collagen, and creating an emulsified pan sauce reduction.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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1:52The library is just the prep work
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