This month Paul McLoughlin explains how to replace vinegar in salad dressings with lemon juice; Jordi Villegas instructs the steps on perfecting pig crackling at home; while Man-Sing Lee shares quick tips on stir-frying egg whites.

This month Paul McLoughlin shows us a trick on making a perfect poached egg; Eric Hendry teaches us on using rose water; David Goodridge explains what makes an authentic recipe of Ratatouille.

This month Eric Hendry offers tips on making vegetable tagine; Jeremy Evrard talks about soft-cheese pairing; and Paul McLoughlin shares ideas on serving artichokes.

This month Paul McLoughlin gives hints for the perfect roast, Florian Trento tells us the most humane way to kill a lobster, and Paul Lau provides a recipe for using five-spice powder.

This month Florian Trento advises on whether to add salt to water when cooking pasta, Paul Lau gives a suggestion for a children's school lunch, and Paul McLoughlin talks about seasonal mushrooms and his favourite way to cook them.

This month Paul McLoughlin provides some suggestions for interesting salads and advice on dressings, Gregoire Michaud explains the use of dark chocolate, and Eric Hendry tells us about his favourite food to prepare for friends.

This month Ashton Hall provides a suggestion for an impressive three-course meal, including recipes. Paul McLoughlin answers a question on the use of organic produce, and Florian Trento tells us what he looks for in a chef.

This month Paul Lau talks about achieving Wok Hei at home, Paul McLoughlin talks about what it means to be a good chef, and Florian Trento tells us why he has not had a bad experience as a chef.

This month Gregoire Michaud, Michael Van Warmelo and Ashton Hall provide delicious mango recipes, and Paul McLoughlin answers a question about his worst professional experience.

This month David Goodridge gives a suggestion for an appetiser that is sure to impress, and Paul McLoughlin provides a recipe for lamb with Mediterranean influences. While Jeremy Evrard tells us which cheeses are currently in season.

ToTT’s Hot Roof Terrace, Chef's Table @ Langham Place, Cecconi's Chef's Menu, Weekend Champagne Brunch, Free Oysters, Press Room's New Look

This month Paul Lau, Paul McLoughlin and Gregoire Michaud answer your questions.

This month Paul McLoughlin, Florian Trento, and Paul Lau answers your questions.

This month's questions are answered by Florian Trento, Paul McLoughlin and Ashton Hall.

WOM talks to Gregoire Michaud, Paul Lau and Paul McLoughlin