We pay homage to the beginnings of cooking.

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

With playful imagination and bold inventiveness, Kirk Westaway thoughtfully explores each artisanal ingredient in a bid to arrive at new possibilities.

When it comes to making this deceptively simple dish, every ingredient and technique needs to be on point. Soba master Osamu Tagata tells us more.

They might have grown up eating cottony white bread, but this husband-and-wife team are now getting a rise out of dense sourdough loaves.

The colourful cultures of the Middle East conjure up images of nomadic bedouins, gorgeous handwoven rugs and majestic domes which rise into the sky but underneath it all, is a rich cuisine seasoned with a unique set of herbs and spices. Here's more.

From March to May, this season marks the appearance of delicious produce such as white asparagus and morel mushrooms.

We get an exclusive invite to visit two of Singapore’s most loved local farms with veteran French chef Raymond Blanc of two-Michelin-starred Le Manoir Aux Quat’Saisons.

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

Creative vision and science embrace in this culinary art form.

Beyond wine-pairings, non-alcoholic beverages are given due recognition at two Michelin-starred Restaurant Andre.

If dish names such as Bacalhau, Frango Assado and Amêijoas à Bulhão Pato are mysteries to you, take a trip down to Macau's Portuguese restaurants to savour what you've been missing out.

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.

Founder Hardy Kam on what it takes to run the well-loved household name, the brand's three-generation-old legacy and how the owners are preserving the essence of Cantonese cuisine.

We speak to the group sommelier of Salt Grill & Sky Bar by Luke Mangan on what it takes to come out tops in blind wine tastings, and how he trained his nose to recognise unfamiliar scents.

The charm of a good plate of Hainanese chicken rice lies in the combination of piping hot rice and cool poached chicken eaten with spicy chilli sauce, dark soy and minced ginger.