While traditional Deepavali sweets for gifting are available from Indian restaurants, a homemade version is always so much more sincere.
How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.
Developed by Singapore researcher, Temasek Rice is crossbred from over 6 different types of rice to withstand floods and droughts
There are more to truffles than their astounding price tag, we check in with chefs from Singapore's Michelin-starred restaurants and French truffle producer Plantin on how to get the most out of the coveted 'diamonds of the kitchen'
The beauty of rendang is in harmonising the bounty of nature into a single mouthful.
The age-old Ayurvedic cure-all promises to solve your kitchen woes.
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.
Like wine, the location of a cattle farm within a country can greatly affect the quality and flavour of the beef it produces
The Chinese philosophy of maintaining health through diet dates as far back as the 6th century BC, when the founder of Taoism, Lao Tzu, famously said, “medicine and food are from the same source”.
The history of this Southeast Asian sweet treat - and an honest, time-honoured recipe.