This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

Nico de Soto, co-owner of the recently relocated cocktail bar Mace, shares how to make this drink at home.

Learn how to make classic Teochew oyster pancakes with the recipe shared by Michelin Plate restaurant Pak Loh Chiu Chow in Hong Kong.

The professional 'sfoglina' gives a detailed guide to the art of fresh handmade pasta.

Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. Here're some tips on picking the top of the crop.

Take a tip from Brooklyn chef Nico Russell when using the spring stalk.

These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.

Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.

What to drink with boeuf Bourguignon, vichyssoise and poulet rôti.

Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.

Thai food is a cinch if your kitchen is properly equipped with the tools of the trade. Here’s a checklist of must-have items when cooking Thai.

Here are some of the innovative brands that have sprouted up to produce plant-based alternatives to beef, pork, poultry and eggs.

A chef-favorite plant-based, dairy-free "butter" is used in place of the real thing.

Chase away the blues with this magical color-changing ingredient and its stress-relieving antioxidant properties.

Chase away the blues with this magical colour-changing tea and its stress-relieving antioxidant properties.

Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.

Hawthorn is your saviour whenever you have a substantial or greasy meal.

This dish, currently on the menu at newly-opened Violet in NYC, has become a guest favorite.