Julie Clark

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

We're cooking garlic for a taste test with Julie Clark of Floriditas. Crushed, chopped, or sliced- how does the way you prepare garlic affect the overall flavour of a dish? 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 roll and fold our way to perfect homemade puff pastry. Baker and chef Julie Clark knows the tricks of the trade. Audio

We make choux pastry with chef Julie Clark. 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

It's an ingredient every kitchen has... we're shaking it down with salt. Julie Clark of Floriditas on the difference between rock, flaky and table salts. Audio