Let The Coffee Academics founder Jennifer Liu show you how to taste-test a cup of coffee professionally.

Marrying the best of Malaysian, Indonesian and Chinese cuisines, Nonya cooking is a tantalising mix of aromas, tang and spice.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

From naan to paratha, parotta to puri, India has over 30 types of bread.

The refrigerator isn’t the safest haven for everything.

They are versatile, convenient and downright tasty. Beans are a home cook's secret weapon.

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

12 movies for the foodie movie buff that should not be watched on an empty stomach.

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.