technique

It takes time, experience and finesse to present an ingredient to the customer as a dish. To transform that ingredient to different tastes, textures and appereances through various cooking methods, and to create layered flavors.

Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.

Lord Stanley’s Rupert Blease gives us all the info.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

A look at the technique used to reduce liquids without heat.

Hilton Singapore’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

Hilton’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

Executive chef Ian Hioe of The Carvery dispenses advice for perfect meat every time.

This traditional Indian slow-cooking technique allows the dish to breathe and seals in all the flavours.

In this French cooking technique, wrapping meat "in bladder" before poaching ensures a moist dish that is infused with flavour.

Besides family and friends, chicken is probably the next most important thing in a festive Chinese dinner. Celebrity Cuisine’s executive chef Cheng Kam Fu shared with us the know-hows of chopping up a cooked whole chicken.

Zafferano’s new head chef shows how you can repurpose food waste into flavour-packed powders for cooking, marinating and plating.

Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s all the rage at the moment.

Consider using more of this wholesome, fragrant and surprisingly versatile rice in your everyday cooking.

These five sauces are integral to French cuisine.