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Digital Subscriptions > delicious. Magazine > April 2019 > BE A BET TER COOK

BE A BET TER COOK

12 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE

MEET OUR EXPERTS

JEN BEDLOE

Food editor

SOPHIE AUSTEN-SMITH

Deputy food editor

OLIVIA SPURRELL

Cookery assistant

LUCAS HOLLWEG

Chef and food writer

THANE PRINCE

Food writer, cook and queen of preserving

delicious. KITCHEN p120

Find out how to add flavour without salt, cook a perfect steak and make a glossy chocolate ganache

CHEF’S STEP BY STEP p128

Make the melt- in-the-mouth venison puffs from Yauatcha restaurant

GAME CHANGER p126

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!