For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices. — Rachel Khoo Copy Share Image
Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to judge every component from buns to pickles, patties to cheeses. — Rachel Khoo Copy Share Image
Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin… — Rachel Khoo Copy Share
My mum still needs all her pots and pans, so she's not giving me any of hers yet. — Rachel Khoo Copy Share
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother… — Rachel Khoo Copy Share
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're… — Rachel Khoo Copy Share
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs.… — Rachel Khoo Copy Share
I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany… — Rachel Khoo Copy Share
I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart… — Rachel Khoo Copy Share
As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way… — Rachel Khoo Copy Share
There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then… — Rachel Khoo Copy Share
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each… — Rachel Khoo Copy Share
To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and sells it… — Rachel Khoo Copy Share
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus. — Rachel Khoo Copy Share
Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these… — Rachel Khoo Copy Share
