This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.

One-Michelin-starred PUTIEN shares its recipe for this classic noodle dish from the Heng Hwa minority Hokkien dialect group.

Here are ways and recipes to recycle the remnants of your festive feast.

Love indulging in sticky date pudding during the Christmas feasting season? Try this recipe for the gluten-free muffin version of the famous dessert.

Stir up some Yuletide cheer with this boozy concoction that is chockfull of Christmas spices.

School’s out and fun’s in with these cooking and baking classes that could turn your children into mini master chefs.

Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.

Executive chef Ho Wai-Sing of Hong Kong’s Royal Garden Chinese Restaurant unravels the history behind the premium Cantonese cuisine condiment of XO sauce.

Much like realising the girl next door you grew up with all of a sudden became the centre of attention on the runway, Taiwanese people recently found a new perspective on coriander.

If you want to fill your belly with something delicious and healthy, this recipe is a keeper.

Enjoy Christmas in a cup with this recipe for a warm festive cocktail with a citrus kiss.

Preludio’s monochromatic dessert takes inspiration from the snow-capped mountains of pastry chef Elena Perez de Carrasco’s hometown in the Basque Country.

This Diwali, pick up a box of sweet treats from these restaurants or try this simple recipe for mithai made with love.

Shirley Wong, the food artist better known on Instagram as Little Miss Bento, makes a Halloween creation so boo-tiful you won’t bear to eat it.

Surprise your guests with this simple dessert that evokes the sweetness of wedded bliss, no oven required.

Find out why pandan is one of the most beloved ingredients in Thai cuisine.

The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.

These bouncy balls of fish paste can be used in braises, stir-fries and soups.