technique

Most of the mooncakes you’ve eaten were probably made by this factory in eastern Singapore - but you may never even know it.

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.

Love kaya but its literally heart-stopping ingredients - not so much? Try your hand at urban farming specialist Cynthea Lam's healthier version of the local coconut jam favourite.

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

Dive into the art of the thousand-year-old tradition that is used to create the spirits we all love today

Whether you’re looking for some quality bonding activities or hoping to pack the kids off for a week, we’ve got you covered with our list of holiday must-dos for young epicureans.

Raw, vegan and gluten-­free, this recipe is simple to execute and bursting with fresh flavour

Foraging may sound like an impossible task in concrete jungle Singapore, but edible plants are still wildly available if you know where to look, says urban farming specialist Cynthea Lam

Is it possible to make chocolate more addictive, more intense, and…dare we say, more delicious? Why, yes.

We take you through a brief history of this delicious Chinese culinary tradition, and share 4 practical tips for making your dumplings infinitely more delectable

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.

Cheatsheet: Dine like a kaiseki pro with our 5 quick tips

There’s a dumpling out there for every foodie stereotype

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

Get to know the 5 sauces so integral in the French (culinary) Revolution.

Nothing says "Mummy, I love you" like homemade dessert.

The mark of every outstanding zi char restaurant is the smoky kiss of the wok on its food, an elusive fragrance known as wok hei.

The 66-year-old accomplished restaurateur talks tech, and why he started an online school despite being averse to email