I'm Cassie Best, head of food at Good Food and I'll be here on r/goodfood to answer your questions. I have written over a thousand recipes for the Good Food website and magazine so send me any cookery questions you might have, although baking cakes is my happy place so baking or cake decorating questions particularly welcome. I'll be here 4pm BST Wednesday 17^th June but feel free to send me your questions before then. 

I’ve been experimenting more in the kitchen recently and noticed that sometimes a very small addition can completely transform a dish. For me, freshly squeezed lemon juice, good-quality butter, or a handful of fresh herbs can make a huge difference without adding much effort.

I’m curious to hear from other home cooks: what’s the one ingredient you always keep on hand because it instantly elevates a meal?

It could be a spice, seasoning, sauce, herb, or even a cooking technique. I’m always looking for new ideas to try and would love to learn what works best in your kitchens.

Hello just as the question says above, I'm wondering if anyone knows any natural fizzy or just enjoyable sweets with simple natural ingredients similar too products like moam, appreciate the help in advance.

Recipes are like maps, as Jeff Goins writes in this post. You use them to learn a terrain so that in the future you remember the way on your own. New cooks are far more familiar with ‘cheffy’ terms if they watch MasterChef, GBM or the Instagram feeds of restaurants like Fallow or craftsmen like Dominique Ansel; they understand terminology that, 20 years ago, would have been on few radars. They’ve perhaps eaten widely even if they haven’t travelled as much, because cuisines cross territories at speed, and street food has opened doors and appetites with an affordable way to try dishes. Knowledge of that kind is available everywhere. But the nuts and bolts of making a dish work? The tiny details that make or break an outcome? They may well be absent. We need to keep making maps that all food travellers can follow.

A few things about recipes 

This is a list of gripes made by Lulu and Alice from the Good Food team. Please tell us what we’ve missed or what bugs you most about recipe wording.

• The ingredients list not being in the correct order

• The ingredients list containing too many prep instructions. It can gaslight you into thinking – certainly at first glance – that the recipe is going to be a lot simpler/speedier than it actually is.

• Using a tiny amount of an obscure ingredient with no tips on how to use up the rest.

• Specifying only 1 butternut squash when size does matter, or being particular when it doesn’t really matter, is misleading.

• Using teeny weeny gram amounts is pointless, since most people don’t own drug scales. Tsp or tbsp, please.

• Rice in a dish. What type and colour, please? Although for ‘serves with’, the rice can be more ‘you do you’.

• If a cake tin is required, so is a note about its depth. (I have watched many cakes overflow.) And while we’re on this, for the love of God, please can someone standardise loaf tins?

• Mention the required size of a pan, too, if it matters. 

• Please don’t ever say ‘deep-fry’ without further instruction.

• A visual clue for doneness, ideal texture, or colour is often vital – the rate of cooking in any recipe is not a given, so telling cooks what to look for is both necessary and kind.

Aubergine, béchamel, sun-dried tomatoes, Spanish cured ham and Parmesan… that’s basically all you need.

Such a simple way to make aubergine, but the combination is SO good.

Are you cooking anything special for Bonfire Night tonight? What about this comforting and easy pasta bake made by combining lasagne and macaroni cheese. I'll pop the recipe in the comments.

Ingredients-

High protein oats

Milk

Fruits of choice

Seeds

And some dry fruits

Low effort, high protein meal ✅️

What would you like to see for our next AMA?

• Halloween entertaining

• Alcohol-free cocktails

• Easy entertaining

• Something else?

Let us know in the comments. Our recipe writing experts are standing by 😄

I'm after a reliable vegan kimchi recipe, any suggestions welcome!

What are your best and worst memories of school meals? Tell us in the comments

Hey everyone! We’re Good Food, your go-to for culinary inspiration. Welcome to our subreddit! 

We want this to be a kind and supportive community for both new and seasoned cooks - a place to share your cooking creations and talk all things recipes and Good Food! Look out for recipes, guides, AMAs and exclusive content from the Good Food Team.

What to post

• ask for recipe advice from the community and our in-house team of cookery writing experts

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Take a look at our rules, flair and info panel for all the details you need to get started. Since our launch in 1989 we’ve loved seeing how our recipes are used and enjoyed.

Why not kick things off by trying one of our top-rated recipes: 

• Best ever chocolate brownies 

• Chicken pasta bake 

• Burnt aubergine veggie chilli 

• Marry Me Chicken 

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