The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

You can really taste the difference between a shop-bought and a good homemade mayo.

The differences between a tart, a pie and a quiche are a blur.

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.