Whether it’s snowing, raining or sunny outside, a celebration is about who and what is around the dinner table, says Shoukouwa’s chef Masa and owner Emmanuel Stroobant

Here's how an American chef celebrates Christmas.

We enlist the help of Crate and Barrel's visual merchandiser for tips on getting that Christmas table setting just right.

With a feast for his friends cooked from the heart, enjoyed with a glass of Hennessy X.O.

Build it and they will come.

This classical French technique is right at home in Asia.

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

Creative vision and science embrace in this culinary art form.

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

One of these five French mother sauces is at the foundation of nearly every sauce you will make or taste in French cuisine.

While traditional Deepavali sweets for gifting are available from Indian restaurants, a homemade version is always so much more sincere.

How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.

Developed by Singapore researcher, Temasek Rice is crossbred from over 6 different types of rice to withstand floods and droughts

There are more to truffles than their astounding price tag, we check in with chefs from Singapore's Michelin-starred restaurants and French truffle producer Plantin on how to get the most out of the coveted 'diamonds of the kitchen'

The beauty of rendang is in harmonising the bounty of nature into a single mouthful.

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

Oysters may be an easy crowd-favourite, but keeping them fresh for home consumption could be tricky. Here are a chef's tips on how to serve them right.

Love kaya but its literally heart-stopping ingredients - not so much? Try your hand at urban farming specialist Cynthea Lam's healthier version of the local coconut jam favourite.