Technique Thursdays

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

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.

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.

Here's the spark to create a blossoming romance between wild yeast, flour and water.

Here's the trick to juicy meat and a crispy golden skin.

Skip the crowds and sip on a chilled cuppa joe in the comfort of your home on a sunny morning.

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

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

Leave no stone unturned and no pan unscraped to get the most flavourful sauce.

The age-old Ayurvedic cure-all promises to solve your kitchen woes.