Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried bee hoon.

In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.

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

Find out why the Swedish call this fruit "the gold of berries".

Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.

Go back to your roots with these time-honoured mooncakes from dialect groups this Mid-Autumn Festival.

Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.

Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.

Versatile and nutritious, these cakes of fermented soya beans covered in white mould make for a delicious plant-based protein alternative.

Mixologist Samy Berdai of Daniel Boulud's Boulud Sud in New York shares his take on this iconic cocktail.

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

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Pucker up for these sliders from celebrity chef Wolfgang Puck, which are perfect for any social gathering.

Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

At Bib Gourmand establishment Bar-Roque Grill, chef Stephane Istel makes his own cheeses from goat’s and cow’s milk sourced right here in Singapore.

Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.

When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.