Cooking

If a recipe needs self-raising flour can you just add standard flour with baking powder added instead? We look at flours with Julie Clark of Floriditas. Audio

Cooking steak with Kent Kirshenbaum, who's an associate professor in the Department of Chemistry at New York University. So what's going on at a molecular level when we fry and boil meat? Audio

Balsamic vinegar; from the 100-year-old stuff that costs a grand a bottle to the cheapie 5 dollar bottle from the supermarket. We'll find out what's the difference and how it's made with Julie Clark… Audio

A programme run by the Canterbury District Health Board aims to teach nutrition and cooking skills to older residents on a budget. As Katy Gosset has found, the project has opened the door to a whole… Audio

The irrepressible authority on sub-continental cuisine Madhur Jaffrey joins the programme to share some exotic flavours from her latest book 'Curry Easy'. John Hawkesby matches the wine. Audio

Alison Sandle spices things up with chilli. It's a huge and varied branch of the capsicum family and includes everything from the hottest habaneros and nagas to red and green peppers. Audio

The history of pasta with Professor John Dickie of University College London, and we taste test a selection of penne pasta with Julie Clark of Floriditas. Audio

Maggie Forest is back with more sauces and condiments. This week, we're making tomato ketchup. Audio

Guest Chef - Connie Clarkson. Wine commentator - John Hawkesby. Chinese New Year traditions, superstitions and recipes for Dumplings and Fragrant Steamed Fish. Audio

Cooking show host on Maori TV whose new book, Kai Ora, provides healthy recipes and details her experience with breast cancer. Audio

A vegetarian cook for over 24 years who runs classical and modern vegetarian cookery workshops from her home in Lower Hutt. Audio

Alison Holst talks up the humble potato and her new book "Popular Potatoes - 100 Easy and delicious Recipes". Audio

Cookbooks and Cultural Identity in the 20th Century. In this final Macmillan Brown lecture for 2008, Prof Helen Leach of the University of Otago exposes the way in which cultural identity can be… Audio

Cookery in the Colonial Era. Contact with the immigrants brought new types of kai and ways of cooking to Maori, explored by Prof Helen Leach of the University of Otago in the second of her 2008… Audio

Maori Cookery Before Cook. What impact did migration from a tropical homeland have on Maori cookery? They experienced drastic changes in their traditional foods, yet the rules that were part of their… Audio