The refreshing combination of raw fish cured in citrus juices is a delicious representation of South America fare. Peruvian chef Daniel Chavez shares his recipe.
Ever wondered how tau huay is made?
Celebrate National Day by making this beautiful tart by Singaporean pastry chef Cheryl Koh.
Scrap that preservatives-packed peanut butter and make this wholesome almond spread instead.
Meat replaces bones in the making of this comforting dashi stock created by Spanish-Australian chef Aitor Jeronimo Orive.
Here's what to do if you've got more dates then you can count.
Known for creating one of the documentary's most mesmerising episodes, the south Korean nun shares her recipe for a simple temple dish.
This fragrant blue rice zhang with a juicy meat filling is the perfect treat to celebrate Dumpling Festival.
Love the classic pandan chiffon cake? Why not make your own with this recipe from chef Malcolm Lee.
While this tasty vegetable is making a seasonal appearance in restaurants, a homemade version is a simple way to enjoy this springtime produce.