Channel your inner Edouard Manet and recreate a picnic that rivals the idyllic meal in his famous painting Le Déjeuner sur l'herbe.
Pastries so good, you won’t flake out on this morning treat.
Because they're delicious when sweet, savoury or doused in a sauce of sugar, butter and Grand Marnier.
Magic happens when the French mix flour, water and butter together.
In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.
We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.
Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.
Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.
We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.
Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.