What kimchi is, how lactic fermentation works, the step-by-step method from cabbage to fermentation bag, what can go wrong and how to know your batch is safe.
How to make sloe gin the traditional way: when to pick sloes, the classic hedgerow method, the three month wait and what else your autumn haul can become.
The real difference between biltong and jerky: origin, cut, marinade, drying and texture compared fairly, plus which one you should make at home first.
Gin schools are a brilliant day out, but a kit brings the same craft home. An honest comparison to help you choose the right gin making experience or gift.
What milk for cheese making you actually need: whole pasteurised supermarket milk works, why you do not need non homogenised milk, and never using UHT.
The reverse gift guide: make the present yourself. Homemade chilli sauce, infused gin, spiced rum, fresh cheese and gold-mended pottery, no craft skills needed.
What cheese cultures are, mesophilic versus thermophilic in plain English, which cheeses need them and which don't, and why beginners start culture-free.
Nine unusual gifts for women who have enough candles: kintsugi, colour changing gin, kimchi and more, organised by personality rather than the gift aisle.
A tour of all ten cheeses in the Cheeses of the World Kit: where each one calls home, the difficulty ladder from ricotta to chevre and who the kit suits.
Why Japanese making traditions appeal, a short tour of the crafts people try at home, and why kintsugi is the easiest Japanese craft kit for a beginner.
A seasonal gift guide for food lovers: making kits for the main present, stocking fillers and secret santa, sent straight to any door in time for Christmas.