Channel your inner Edouard Manet and recreate a picnic that rivals the idyllic meal in his famous painting Le Déjeuner sur l'herbe.

The advent of space technology means dining well in outer space is no longer just a far-fetched dream.

In this series, we explore the basic stocks that every great cuisine is built on. A delicate dashi is the cornerstone of Japanese cooking.

We're not hogging the list to ourselves.

It's time to bring more than just tortillas to your next Mexican-themed party.

Three female personalities in the wines & spirits scene speak up.

These savoury crystals come in more shades than just pure white.

There's way more to the list than shiitake.

You no longer have to visit the Michelin-recommended restaurants for a taste of their food.

One of the unsexiest words in the culinary world is also the mastermind behind some truly delicious concoctions.

These new releases from our favourite celeb chefs and food blogs are all for easy everyday meals and won’t just be sitting pretty on your coffee table

Elle Lau from Blooms Tea talks about the culture of afternoon tea, and why you shouldn’t be mixing it up with high tea.

The baristas from The Coffee Academics share with us their best tips and tricks for home-brewing your own cuppa.

Chef-owner Yuki Onishi talks about the making of this new dish, and tries local duck noodles from Yu Kee for a taste comparison.

They can be carved into jack-o'-lanterns, fashioned into fairytale carriages or baked into a mathematician's favourite dessert.

Chilli crab might be a national dish, but do you know where it all started?

In this series we decipher the lexicon of bartending, starting with the basics of ordering booze.

Meet the one Singapore dish that is as tasty as it is healthy.