From getting the unceremonious boot from Marco Pierre White and becoming a head chef at 24, Philip Howard has risen to become one of Britain’s top talents in French cuisine.

Red sea bream might not be as famous or prominent as tuna or salmon outside Japan, but back home, this fish reigns as king.

The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.

New York bartending maestro Sasha Petraske opened the speakeasy-style Milk and Honey in New York in 2009, and has gone on to open other tipple venues in the city, such as Little Branch and Dutch Kills. Petraske, who favours old school cocktails, updates us on what’s hip in the Big Apple.

While most men will be winning their dates over with diamonds and flowers this Valentine’s Day, six eligible bachelors are given a lesson by Top Chef finalist Leah Cohen on the culinary art of seduction

Culinary talent may get you a leg up in the Restaurant Hall of Fame, but as Tetsuya Wakuda proves, natural humility, methodical obsession and non-negotiable discipline are traits that will keep you in the business.

He’s regarded as one of America’s leading culinary figures for his contemporary spin on traditional French cuisine. Jasmine Tham speaks with the Michelin awarded super chef while he was in town for the much-anticipated opening of db Bistro Moderne.

Tomonori Danzaki has been put through the paces by demanding chefs throughout his career. Now, the executive chef of Singapore’s Joël Robuchon Restaurant is ready for his biggest role yet.

Ever wonder what it takes to get your favourite cuppa every morning? epicure visits a coffee plantation in Brazil and developed a newfound appreciation for the farm craft.

Oysters can be likened to wines, and their varieties are equally vast.