Ingredients

Chef Darren Teoh pays homage to the country’s native produce at his modern Malaysian fine dining restaurant, Dewakan, in KL.

Find out more about the famed 'King of GInger', from Pahang.

From lilly pillies to quandong, Blackwattle’s Clayton Wells talks about using foraged native ingredients in a more thoughtful way.

Sea cucumber is one of the four types of prestigious dried seafood in Chinese cuisine, often seen in traditional dishes during the Chinese New Year. Find out more about this prized ingredient, from selection to preparation.

Despite its eccentric appearance, the sea cucumber makes up one of the four types of prestigious dried seafood in Chinese cuisine, and is a fixture in some refined dishes celebrating Chinese New Year. Get to know the different facets of it, from selection to preparation.

Chef de cuisine Hiroyuki Shinkai of wedding hotspot Lewin Terrace shares a recipe for a cake as light as air and sweet as love.

Dried mushrooms and seafood are a roaring trade during the festive season.

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.

Local chefs and restaurants share where they source their produce and how they use it.

There's more to soy sauce than dark and light, including one that fetches 30 times the usual price of a bottle.

Eating purple is all the rage for the health-conscious—here’s why.

Party up a storm making this fantastically sour, funky fermented vegetable side dish that accompanies every Korean meal.

Beyond the expanses of lavender fields and sun-baked stone houses, the food of the region also tells a beautiful story about its abundance.

Fragrant, substantial, delicious. Cantonese cured meat is the comfort food of the winter season.

We heard it through the grapeviiiiiiiiine.

The refrigerator isn’t the safest haven for everything.

Hanukkah is in full swing—have you had your fair share of latkes yet?

Cured olives—tangy and well-rounded—grace our palate in more ways than you can imagine.