Ask the Expert

Ana Fong of Tong Heng, a time-honoured Cantonese pastry shop, reveals that lard is the secret ingredient in its signature egg tarts.

Chef David Myers of izakaya-style restaurant Adrift in Singapore shares his top tips.

Sommelier Shamini Krishnan of private club 1880 shares her tips for developing an eye for boutique wine that will blow you away.

Just quality chocolate and fresh milk are needed, but temperature control is crucial. Never have a bad cuppa again with these tips.

Chef David Myers of izakaya-style restaurant Adrift shares his top tips for preparing bigeye tuna and scallop for sushi.

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

Whether you are cooking or gifting, no Chinese New Year grocery shopping list is complete without dried shiitake mushroom. We talk to expert Albert Lee to find out how to choose the best shiitake.

Blooms Tea's Elle Lau talks about the culture of afternoon tea—don't confuse it with high tea.

Let The Coffee Academics founder Jennifer Liu show you how to taste-test a cup of coffee professionally.

Built upon a foundation of organic farming methods, one way of preparing to make biodynamic wines includes packing special composts into cow horns, buried in the soil, and later unearthed and scattered through the vineyard.

Top tips from a chief fromager.

Like wine, the location of a cattle farm within a country can greatly affect the quality and flavour of the beef it produces

When it comes to tasting Scotland’s best known drink, there are a few fundamental guidelines to follow to fully appreciate good whisky.

We get chef Andrea Spagoni of one-Michelin-starred Beefbar to share his tips on keeping this cut of beef at its prime.

Illustrious pastry maestro Will Goldfarb of Room4Dessert shares his secret recipe for keeping meringues crispy in the summer humidity.

Most commonly enjoyed in the form of foie gras, liver remains one of the tastiest innards. Here are a chef’s tips on how to prepare and cook it right.