This inventive twist on the classic comes from the executive pastry chef of NYC's db Bistro Moderne.

Chef Paul Kahan shares the recipe for one of The Publican's staple dishes.

The Sosta’s chef Ali Laraia shares her recipe for this seasonal pasta dish.

Wrapping meat in a pig's bladder before poaching ensures a moist dish that is infused with flavor.

In this French cooking technique, wrapping meat "in bladder" before poaching ensures a moist dish that is infused with flavour.

This cocktail by the NoMad Los Angeles to honors the great Josephine Baker.

Combining steaming and poaching, the French method of cooking ‘à la nage’ partially submerges seafood in flavorful broth.

Man Fu Yuan infuses tea into its ambrosial snowskin creations for this year’s Mid-Autumn Festival.

Try this summer salad from chef Jason Hua of The Dutch.

Chef Matt Abergel shares his recipe for this moreish chicken and mochi rice bowl in his cookbook, Chicken And Charcoal.

Try this summer recipe featured on Aster's new seven-course tasting menu at home.

Indulge and make this Southern staple in the comfort of your own home.

Make these buttermilk biscuits from one of New York City’s best fried chicken and breakfast spots.

Executive sous chef Philippe Duc of Ash & Elm at InterContinental Singapore demonstrates how to shuck a scallop and cook up a restaurant-worthy starter.

Make the most of the summer's bounty with this recipe from chef Rob Weland.

What’s better than taking your mother out for a meal on Mother’s Day?

Celebrate NYC Restaurant Week with this recipe from Junoon’s executive chef Akshay Bhardwaj.

Besides family and friends, chicken is probably the next most important thing in a festive Chinese dinner. Celebrity Cuisine’s executive chef Cheng Kam Fu shared with us the know-hows of chopping up a cooked whole chicken.