A look at the technique used to reduce liquids without heat.

Saawaan's pastry chef, Alisara 'Paper' Chongphanotkul, creates Thai delights that are simply heaven for the sweet-toothed.

Chef Ryuki Kawasaki finds inspiration from the sea and creates French culinary masterpieces with a Japanese twist that dance on the palates.

Just like the name of his restaurant PRU suggests, Chef Jimmy Ophorst's cooking philosophy embodies the art of planting, raising and understanding.

Chefs discuss the importance of the red guide and how it influences their careers.

To better understand the importance of the holiday and how it is celebrated, we spoke to three prominent Indian chefs across the United States.

We tell the story of chef Paul Foster’s rise to acclaim

A taste of Cantonese culinary tradition in a soulful bowl of porridge.

This is not your standard syrup.

Hear directly from the source the latest thoughts from our Michelin inspectors.

Like Singapore, the dining landscape in the US is facing a labour crunch with the high demand for staff and tipping among the causes.

The first few things that will spring to mind upon arrival in Thailand’s south no doubt include the sun, sea, sand, and of course, seafood. Here’s a tribute to the south’s finest.

Hilton Singapore’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

The Journey of Chef Nooror Somany Steppe and the Blue Elephant Restaurant.

The fruit is native to North America and has a custardy flesh.

Peranakan cuisine is a tasty mélange of Chinese and Malay flavours. Get to know the region’s favourite fusion cuisine with these 6 dishes.

Once a VIP perk for select diners, chef’s tables have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.

Everything you need to know about what to look for in a great pot or pan.