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.

Chef Alex Phan of PORTA shows the versatility of good chocolate in a savoury dish.

Hilton’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

Get tips and tricks from Blue Jasmine’s Thai chef for an omelette that’s crispy on the outside, light and puffy on the inside.

Singapore’s only certified Japanese rice sommelier dishes out tips for cooking rice the right way.

Executive chef Ian Hioe of The Carvery dispenses advice for perfect meat every time.

Simple and nutritious, this is a comforting fish porridge by Chef Mok Kit Keung of Shang Palace.

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

Get bowled over by five popular types of the Asian staple.

Rich in probiotics, this fizzy fermented tea is as delicious as it is great for gut health.

Chef Tyrell Joon of House of MU shares his tips and tricks for making this simple clam pasta brimming with umami flavour.

This traditional Indian slow-cooking technique allows the dish to breathe and seals in all the flavours.

The celestial creations this festive season include ingredients ranging from dried shrimp and calamansi to Milo and Guinness Stout.

In this French cooking technique, wrapping meat "in bladder" before poaching ensures a moist dish that is infused with flavour.

Man Fu Yuan infuses tea into its ambrosial snowskin creations for this year’s Mid-Autumn Festival.

Chef Matt Abergel shares his recipe for this moreish chicken and mochi rice bowl in his cookbook, Chicken And Charcoal.