When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's crème caramel.

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

Chef Wu Hoi Ming of Taipei MICHELIN Plate restaurant Silks House demonstrates the art of steaming a whole fish from prep to plate.

The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.

Be inspired by chef Jeremy Gillon’s perfumed creation this Valentine’s Day, featuring a scented elderflower vinegar made by mum.

Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried mi fen.

Executive Chinese chef Daniel Cheung of Shang Palace in Hong Kong shares his recipe for these traditional Chinese New Year goodies that represent laughter and happiness.

Know more about the fruit that you will be exchanging during the upcoming slate of festive home visits.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

Zach Elliott-Crenn’s take on a classic prawn cocktail with 1970s throwback Marie Rose sauce will bring a fun dose of nostalgia to any potluck party.

Here are ways and recipes to recycle the remnants of your festive feast.

Naturally fragrant dried mandarin peel is a great addition to a slew of dishes and medicines in traditional Cantonese dishes.

David Chang shares his recipe for the popular and addictive dish from his first restaurant.