184 Articles found for “Kitchen W8”

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

The Kitchen at Bacchanalia's new chef tells us more about how he started, and the importance of food diversity.

After sweetness, sourness, bitterness, and saltiness, umami is the fifth taste that is often described as a savoury or meaty flavour.

The hot plate from Spain that's changing the cooking game

The grandmother of European sauces is the essential building block for many a soup and gravy.

In French cuisine, cooking au jus is a natural way to enhance the flavour of meat by serving it the light gravy that is given off by the meat as it cooks.

We go behind the scenes with Malcolm Lee of the world's first Michelin-starred Peranakan restaurant.

We round up five essential fermented foods you should know below.

Rempah is a complex paste of spices used as the foundation of many Malay, Indonesian and Peranakan dishes.

This Malay colloqualism is the perfect way to describe that cloying feel you get when you've had too much of a good thing.

This Hokkien term is used to describe astringency in tannin-rich food and drinks.

This Malay word is used to describe the rich creaminess of coconut milk in food.

From grandmothers’ kitchens to Michelin-starred tables: Croatian gastronomy bridges the gap between memory and innovation.

From the misty hills of Hangzhou’s tea country to the tranquil gardens of Suzhou; from the ancient lanes of Nanjing to the slow‑paced charm of Yangzhou — all are within two hours of Shanghai by high‑speed train. This guide takes you through a perfect day in each city, from early‑morning markets and hidden waterways to private‑kitchen dinners.

From innovative vegetable-driven menus to standout vegetarian kitchens, these restaurants are putting plants at the center of the plate.

Long associated with Easter tables and spring gatherings, deviled eggs are getting a fresh spin in MICHELIN Guide kitchens.

The mighty walls of Dubrovnik bear witness to centuries of history, commerce, and travelers. Yet to truly discover the gastronomic spirit of the southernmost reaches of Dalmatia, one must venture beyond the monumental city and follow the slower rhythm of daily life: the small harbors where fishermen return at dawn, the family kitchen gardens, the fresh morning market, and the places where recipes have been passed down through generations.