Here are six desserts that take the cake.
Pastries so good, you won’t flake out on this morning treat.
Keep calm and curry on with our guide to warm, flaky goodness.
Magic happens when the French mix flour, water and butter together.
Celebrate National Day by making this beautiful tart by Singaporean pastry chef Cheryl Koh.
Love the classic pandan chiffon cake? Why not make your own with this recipe from chef Malcolm Lee.
Bib Gourmand-awarded eatery Hjh Maimunah sheds some light on lesser known traditional desserts.
A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.
Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.