Cooking

From the RSA on Auckland's North Shore, chef Eru whips up one of his recipes with Rosemary Rangitauira. Audio

We're making Polish dumplings, called pierogi. Most food cultures have a spin on the dumpling and these wee treats are delicious. Cooking pierogi with the Lepionka family Audio

Inspired by Jamie Oliver's Food Revolution Day, school children around our Capital turn into little foodies when they learn how to make homemade dumplings with Vicky Ha, Wellington's Queen of… Audio

The journalist and food campaigner Michael Pollan's latest book 'Cooked' celebrates the joys and rewards of cooking. Audio

We're cooking basmati rice four different ways- rapid boil, absorption, in a rice cooker and the microwave- to find out which tastes best. With Julie Clark of Floridita's. Audio

Many recipes say you can caramelise onions in about 10 minutes. But can you really?! We put the claims to the test with chef and restaurateur Julie Clark. Audio

We're steaming mussels with Rachel Taulelei. The green-lipped mussel is our largest seafood export; it's shipped to more than 70 countries around the world and tastes great! Audio

We make traditional salami kobasica with Milan Malivuk of Little Wolf. Audio

Russ Drewry shows Lynn how to bake sourdough bread and make her own cheese. Audio

They're full of spice with loads of white ice. Helen Leach has studied the history and evolution of the Christmas cake in New Zealand. Audio

Spectrum offers a few tasty treats for Christmas lunch. Fancy some ginger gems, hot cheese scones, or colonial goose, cooked on a coal range stove? Justin Gregory is on hand when the old Shacklock… Audio

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