technique

Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.

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

Chef Wu Hoi Ming of Taipei MICHELIN Plate restaurant Silks House demonstrates the art of steaming a whole fish from prep to plate.

Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

One of these five French mother sauces is at the foundation of nearly every sauce you will make or taste in French cuisine.