Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.

Should you call a gelato an ice cream? A look into the history and making of this Italian frozen treat.

This Italian sparkling wine is definitely more than just a substitute for champagne.

We look into the science of coaxing out flavour in fish.

We take a closer look at what makes the noodles in prawn mee soup or char kway teow so slurp-worthy.

Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.

We take a look at why handmade soba tastes better.

Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.

Keep your eyes peeled — our local vegetable-sellers are putting out some surprising finds.

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?