184 Articles found for “The Kitchin”

The refrigerator isn’t the safest haven for everything.

The use of hot vapour in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavours in the ingredients.

Fact: It is often considered the finest level of dining in Japan.

It may be an open kitchen, but there are a lot of gears turning behind a chef’s table that you just don’t see.

The refrigerator isn’t the safest haven for everything.

Spanish for "on the ground", the solera system is a technique for aging alcohol by fractional blending.

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

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.

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 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.