Beef and pork are usually the mainstays at yakiniku joints, but when it comes to Hokkaido-style grills, the spotlight is on a different meat.

In the eyes of chef Malcolm Lee from one-Michelin-starred Candlenut, the love, care and labour that goes into making putri salat makes it as prestigious and refined as a fancy French dessert.

Take a trip down memory lane with these retro favourites.

These fancy fruit aren't just another pretty face.

Chef Manjunath Mural's modern take on tandoori to celebrate the festival of lights.

Who says kids' menus are just about pizzas and hamburgers, with an extra side of fries and ketchup?

This list of tea pairings will go beyond "Chinese tea".

From brat to blood to white, here are six sausages native to Germany.

Chef Christopher Millar is making farm-to-table possible in Singapore with the wagyu cattle he is rearing in Australia.

From the varying doneness of noodles to the thickness of the broths, every Japanese region has their own version.

The skinny on German beers: from the spicy, pale lagers to the dark, malty bocks.

From flexitarian to pescetarian, this glossary of terms demystifies the many ways people approach eating green.

Behind the tiny crystals of sugar lies a big world of technical know-how.

Built upon a foundation of organic farming methods, one way of preparing to make biodynamic wines includes packing special composts into cow horns, buried in the soil, and later unearthed and scattered through the vineyard.

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

In the hands of chef-artist Leong Chee Yeng, mooncakes become sculptures of art as delicious as they are beautiful.

The gourmet version of lard is a trending ingredient in high-end restaurants.

We chat with the Brazilian racer about the foods that fuel him.