Many kinds of advanced technology once exclusive to astronauts have become the mainstays of our daily life. Without exception, the food industry has seen a fair share of fundamental inventions inspired by space science.

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

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

The Dutch celebrity chef talks about striking it out on his own and the four-hands dinner he will cook in Hong Kong this week.

Summer's almost here.

Trade in your go-to varietal for something out of the norm.

Taking a closer look at some of our newest One Star Restaurants

Bet you didn’t know your tapioca chips and bubble tea pearls are made from a poisonous, native-Brazilian root vegetable.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.

Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.

Officially out on May 29, his tome is a glimpse into his soul.

How to celebrate like a local

Learn how to infuse and appreciate this rare tea with tips from the TWG Tea Institute.

Craving some couch time? Check out these delicious flicks.

If food is the world’s universal language, dumpling is one of the most common expressions within. Learning the special attributes of dumplings from different countries is to understand their food cultures.

Pink Fish, a fast food chain in Norway, is changing the way people think about salmon.

EXCLUSIVE: Three Michelin-starred Sushi Saito finally opens in Hong Kong. With just two sushi counters and 16 seats, the new Saito will accept reservations six months in advance. We bring you Saito’s story exclusively from Tokyo.

White Rose Miso in Pennsylvania takes the fermentation craze to the next level.