What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.

The fruit, not the bird.

To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.

These vegetables of the sea are tasty, versatile and packed with nutrients.

David Chang shares his recipe for the popular and addictive dish from his first restaurant.

This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

Learn how to make classic Teochew oyster pancakes with the recipe shared by Michelin Plate restaurant Pak Loh Chiu Chow in Hong Kong.

Hawthorn is your saviour whenever you have a substantial or greasy meal.

The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.

Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.

Here are ways and recipes to recycle the remnants of your festive feast.

Much like realising the girl next door you grew up with all of a sudden became the centre of attention on the runway, Taiwanese people recently found a new perspective on coriander.

Shirley Wong, the food artist better known on Instagram as Little Miss Bento, makes a Halloween creation so boo-tiful you won’t bear to eat it.

Surprise your guests with this simple dessert that evokes the sweetness of wedded bliss, no oven required.

Find out why pandan is one of the most beloved ingredients in Thai cuisine.

The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.