To share the joy of Hari Raya Puasa, chef Haikal Johari of one-Michelin-starred Alma shares a contemporary update of his family recipe for curried lamb.

Three sommeliers from Michelin-recommended restaurants in the United States share what to drink with burgers, ribs, vegetable skewers and more.

Singapore's public parks like the one at Ann Siang Hill are little-known treasure chests for cooking enthusiasts, where you can forage for ingredients.

David Chang shares his recipe for the popular and addictive dish from his first restaurant.

Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.

Alain Devahive of Olivia Restaurant & Lounge shares his love for quintessential Catalan culture and a recipe to impress.

This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. Here're some tips on picking the top of the crop.

These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.

Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.

Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.

Brian Reimer of Farmshop in Los Angeles shares the recipe for his store's best-selling gluten-free cookies.

Chase away the blues with this magical colour-changing tea and its stress-relieving antioxidant properties.

Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.

Hawthorn is your saviour whenever you have a substantial or greasy meal.

Rubbery, slimy snails are a delicacy in many parts of the world, as are their eggs which go by the fancy name of snail caviar.

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.

Don’t waste food by binning them. From brewing stock from leftovers to making pineapple jam from tarts, here are five nifty ways to save those festive goodies.