Ask the Expert

Take your cue from the winemakers.

Black garlic offers more than just health benefits; its unique, caramel-like flavour can add great depth and richness to beef, fish, scallops, pastas, and even cheese plates.

Oysters may be an easy crowd-favourite, but keeping them fresh for home consumption could be tricky. Here are a chef's tips on how to serve them right.

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

We look into the science behind the holy grail of steak.

Ordering a sake off an all-Japanese menu can be rather intimidating for non-Japanese speakers, but it doesn't have to be if you know which key terms to look out for.

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

Passionate foodie and meat expert Andre Huber of Huber's Butchery offers tried-and-tested tips for raising your steak game.

We tap on Singapore's most celebrated craft beer entrepreneur for cues on finding the best brews to beat the heat - of your food that is.