Ingredients

Bet you didn’t know your tapioca chips and bubble tea pearls are made from a poisonous native Brazilian root vegetable.

Yi O rice from Hong Kong's Lantau Island gaining favour among gourmands.

Find out why oolong tea that is grown in Taiwan is vastly distinct from its Fujian sibling despite coming from the same plant.

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.

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.

You’re halfway to becoming a good Chinese cook if you can tell the various types of soy sauces apart and use them with finesse.

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

Beefing up your knowledge on all things Wagyu.

And they’re not really peppers either.

Chef Josean Alija of one-Michelin-starred Nerua talks about the cooking of his home region.

The gourmet version of lard is a trending ingredient in high-end restaurants.

From umami hits of soy to punchy notes of zest, we check out ways of enjoying raw fish.

South American nation Peru is rich in produce, including a wide array of chillies, which can be found in various shapes and colours! Let's get to know Peruvian chillies a little better.

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

For the adventurous foodie, these unique elements of Mexican food will challenge and delight one’s palate all at once.

From ceviche to quinoa, Peru has made a mark on contemporary food trends, but its food can actually be traced to a thousand years ago.

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

Chef Jose ‘Chele’ Gonzalez of acclaimed Gallery Vask in the Philippines takes us through the flavours of his adopted home.