Keep your eyes peeled — our local vegetable-sellers are putting out some surprising finds.

Extraneous elements obscure core beauty. Takumi (master craftsman) with finesse is someone who can decipher the complication and simplify their design to remain true to their core values.

We pay homage to the beginnings of cooking.

With playful imagination and bold inventiveness, Kirk Westaway thoughtfully explores each artisanal ingredient in a bid to arrive at new possibilities.

When it comes to making this deceptively simple dish, every ingredient and technique needs to be on point. Soba master Osamu Tagata tells us more.

Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.

They might have grown up eating cottony white bread, but this husband-and-wife team are now getting a rise out of dense sourdough loaves.

From March to May, this season marks the appearance of delicious produce such as white asparagus and morel mushrooms.

French for “under vacuum”, this is a simple cooking technique where food is sealed in a bag and placed in a water bath to cook low and slow.

We get an exclusive invite to visit two of Singapore’s most loved local farms with veteran French chef Raymond Blanc of two-Michelin-starred Le Manoir Aux Quat’Saisons.

Ever wondered why Korean cuisine has so many different types of soups? Here's a breakdown to what they are.

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.

We speak to the group sommelier of Salt Grill & Sky Bar by Luke Mangan on what it takes to come out tops in blind wine tastings, and how he trained his nose to recognise unfamiliar scents.

Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.

Forget overcooked orange chicken or the ambiguous Singapore noodles sprinkled with curry powder. Asian American cuisine has evolved significantly beyond these cliches to come into its delectable own.

The charm of a good plate of Hainanese chicken rice lies in the combination of piping hot rice and cool poached chicken eaten with spicy chilli sauce, dark soy and minced ginger.