Ever wondered why Korean cuisine has so many different types of soups? Here's a breakdown to what they are.

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

How Japanese anglers and chefs prepare their fish for superior quality.

The humblest of ingredients can come together for a dish that’s as delicious as it is symbolic.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

These establishments are the talk of the town for either getting their first stars or after Michelin inspectors elevated their rating.

If dish names 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.

What exactly is "wok's breath" and how does one achieve it? We give you the low-down on wok hei, a quintessential feature of Cantonese cooking.

Level up your rum knowledge with our insider's guide to the beverage that has long been synonymous with positive, tropical vibes.