Confused over the multitude of egg labels in the supermarket? We unscramble them for you.

Ever wondered how tau huay is made?

Endorsed by Taiwanese celebrity Shu Qi and a sell-out in cities such as Hong Kong and Taipei, these springy instant noodles will now be available for online purchase here in Singapore.

Celebrate National Day by making this beautiful tart by Singaporean pastry chef Cheryl Koh.

Scrap that preservatives-packed peanut butter and make this wholesome almond spread instead.

Meat replaces bones in the making of this comforting dashi stock created by Spanish-Australian chef Aitor Jeronimo Orive.

This fragrant blue rice zhang with a juicy meat filling is the perfect treat to celebrate Dumpling Festival.

Love the classic pandan chiffon cake? Why not make your own with this recipe from chef Malcolm Lee.

You can tell turmeric from galangal and thai basil from sweet basil so what's next? Here's five more lesser known herbs to add to your culinary dictionary.

While this tasty vegetable is making a seasonal appearance in restaurants, a homemade version is a simple way to enjoy this springtime produce.

Sauce up your meat with this golden slab from one of the world's hottest names in the steak business.

Skip the crowds and enjoy good food with just a few clicks.

A modern spin on this classic gin-based cocktail.

Get imaginative with these tips on how to create delicious concoctions in your own home.

Romance is sometimes incompatible with life in the kitchens, but chef Sam and Forest Leong tells us how they've steered the ship for some three decades.

Recipes from his mother take centre stage for the chef every Chinese New Year.

Give your get-togethers a sexy spin with this customised punch bowl recipe from The Library.

One superfood, and one super recipe.