Kitchen Language

The complete fate of your meal is in the hands of the chef.

French for "in its place", mise en place is a vital aspect of learning to cook professionally.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

Hilton’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

This traditional Indian slow-cooking technique allows the dish to breathe and seals in all the flavours.

In this French cooking technique, wrapping meat "in bladder" before poaching ensures a moist dish that is infused with flavour.

Combining steaming and poaching, the French method of cooking à la nage partially submerges seafood in flavourful broth.

It's creamy, nutty, vegan and delicious. It sounds too good to be true, what is it?

Spanish for "on the ground", the solera system is a technique for aging alcohol by fractional blending.

French for “under vacuum”, this is a simple cooking technique where food is sealed in a bag and placed in a water bath to cook low and slow.

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

The hot plate from Spain that's changing the cooking game

The grandmother of European sauces is the essential building block for many a soup and gravy.

In French cuisine, cooking au jus is a natural way to enhance the flavour of meat by serving it the light gravy that is given off by the meat as it cooks.

Rempah is a complex paste of spices used as the foundation of many Malay, Indonesian and Peranakan dishes.

This Malay colloqualism is the perfect way to describe that cloying feel you get when you've had too much of a good thing.

Cze char, or zi char, is one of Singapore's favourite ways of eating where a mish mash of local dishes are cooked to order and eaten communally.