The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.

Chef Yang Kuang Tsung of Michelin one-star Hangzhou restaurant Tien Hsiang Lo shared with us the authentic recipe of Hangzhou fish ball soup.

One of these five French mother sauces is at the foundation of nearly every sauce you will make or taste in French cuisine.