Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Whether it’s snowing, raining or sunny outside, a celebration is about who and what is around the dinner table, says Shoukouwa’s chef Masa and owner Emmanuel Stroobant

Here's how an American chef celebrates Christmas.

We enlist the help of Crate and Barrel's visual merchandiser for tips on getting that Christmas table setting just right.

With a feast for his friends cooked from the heart, enjoyed with a glass of Hennessy X.O.

This classical French technique is right at home in Asia.

The grandmother of European sauces is the essential building block for many a soup and gravy.

The age-old Ayurvedic cure-all promises to solve your kitchen woes.

While traditional Deepavali sweets for gifting are available from Indian restaurants, a homemade version is always so much more sincere.

How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.

The Chinese philosophy of maintaining health through diet dates as far back as the 6th century BC, when the founder of Taoism, Lao Tzu, famously said, “medicine and food are from the same source”.

Developed by Singapore researcher, Temasek Rice is crossbred from over 6 different types of rice to withstand floods and droughts

There are more to truffles than their astounding price tag, we check in with chefs from Singapore's Michelin-starred restaurants and French truffle producer Plantin on how to get the most out of the coveted 'diamonds of the kitchen'

The beauty of rendang is in harmonising the bounty of nature into a single mouthful.

Oysters may be an easy crowd-favourite, but keeping them fresh for home consumption could be tricky. Here are a chef's tips on how to serve them right.

Love kaya but its literally heart-stopping ingredients - not so much? Try your hand at urban farming specialist Cynthea Lam's healthier version of the local coconut jam favourite.

Like wine, the location of a cattle farm within a country can greatly affect the quality and flavour of the beef it produces

The Chinese philosophy of maintaining health through diet dates as far back as the 6th century BC, when the founder of Taoism, Lao Tzu, famously said, “medicine and food are from the same source”.