Versatile and nutritious, these cakes of fermented soya beans covered in white mould make for a delicious plant-based protein alternative.

Mixologist Samy Berdai of Daniel Boulud's Boulud Sud in New York shares his take on this iconic cocktail.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Pucker up for these sliders from celebrity chef Wolfgang Puck, which are perfect for any social gathering.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

At Bib Gourmand establishment Bar-Roque Grill, chef Stephane Istel makes his own cheeses from goat’s and cow’s milk sourced right here in Singapore.

Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.

Basque-style burnt cheesecake makes its way across the internet and Olivia’s refined rendition oozes style and substance.

The fruit, not the bird.

Chefs Sin Leong and Hooi Kok Wai of the famous Red Star Restaurant reveal their recipe for a Cantonese classic.

Rope the kids in to make these cheerful buns by Janice Wong, fluffy and fragrant with Japanese buntan.

Poaching is a basic technique in Chinese cooking, sometimes used together with stir-frying or steaming to introduce more complex flavours and textures to dishes.

From MICHELIN-starred restaurants to home kitchens, these mini vegetables are making a big mark on the culinary scene.

To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.

Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s a great way to beat the heat.

Shannon Binnie, group executive chef of nature-inspired restaurant The Botanic, shares his vegan-friendly salad quick fix.