Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.

Nicknamed a ‘walking olive tree’, the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.

With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?

Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.

What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.

Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.

Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.