technique
On Knife Techniques and Spirituality by Seiji Yamamoto, Chef of 3-Star RyuGin
Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?
How To Cook With Alcohol
Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.
How To Achieve Restaurant Quality Steaks At Home
Chef Aitor Jeronimo Orive of MICHELIN-starred Basque Kitchen shows how it’s possible to achieve the perfect doneness and char with a Teka SteakMaster home oven.
Recipe: Wolfgang Puck's Grilled New York Steak With Cilantro-Shallot Sauce
The celeb chef shares his recipe for a bright Asian-inspired steak sauce and his five rules for great grilling results.
Restaurant Secrets: Baking Basque Burnt Cheesecake
Three chefs from three MICHELIN-starred restaurants with their own takes on this trendy cheesecake share their tips and tricks.
Technique Thursday: Chinese-style Smoking
Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
Technique Thursday: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.
Cold Brew Tea’s Time Has Come
Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s a great way to beat the heat.
Ask The Expert: Swedish Cooking Techniques
Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.