Food
Sunday, 19 May 2013
EVER tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it's as if time accelerates, and they blow past toasted to...
Sunday, 12 May 2013
FAMILIAR with belimbing buluh or commonly known as bilimbi (Averrhoa bilimbi), which is a small bitter fruit occasionally used as an ingredient in sambal and curry dishes?The cucumber-like fruit is very bitter when eaten raw.Meanwhile, sambal is a...
Sunday, 5 May 2013
YOU'VE eaten at the restaurant or probably you haven't. Now visit the exhibition.Spanish chef Ferran Adria, the man behind the late, lamented elBulli restaurant, is bringing an exhibition dedicated to the art and science of his distinctive brand of...
Sunday, 28 April 2013
MAKING kyaraben boxed lunches in which food is shaped and decorated to resemble popular characters is an artform in itself, and help is at hand for moms (and dads) seeking to make lunch a thrill for their children.Adding to the challenge, kyaraben...
Sunday, 21 April 2013
IF SUMMER were a fruit, it would taste like durian.Ah, such heady creamy sinfulness! And the sticky thereafter of its telltale smell! Durian, a Malay word that means "the thorny fruit", is summers harvest of danger and delight something...
Sunday, 14 April 2013
AS SPRING melts away a long winter deep in Latvia's vast forests, the stillness is almost imperceptibly broken by a rhythmic drip, drip, drip.A small black tube protrudes from the trunk of a leafless tree growing among spruces, birches and pines....
Sunday, 7 April 2013
MOSCOW'S "first modern farmer's market" is on the fifth floor of Tsvetnoy, a luxury department store. It sells Italian olives, British jams, cashew nuts, dried pomelo, sushi and pasta, and organic hamburgers. As far as I can tell, there...
Sunday, 31 March 2013
SOME Shanghai locals have been so worried about food safety that they are ordering organic watermelons, while some experts warn that the food is not necessarily risk-free.Shanghai Nonghao Farmers' Market, one of the most popular organic-food markets...
Sunday, 24 March 2013
CHOPSTICKS may bring to mind delicious Chinese dishes, hard-to-use tableware, or ravaged forests. However, the dinnerware now represents something far more sinister for Chinese internet users: terrible toxins.On Sunday, actor Huang Bo posted a...
Sunday, 17 March 2013
AS THE saying goes, you are what you eat and by that measure, the utensils you eat with can also say a lot about your personality.At Ginza Natsuno Honten in Tokyo's Ginza district, Toshiki Sato manages a chopstick specialty store that sells a...
Sunday, 10 March 2013
IN THE US, breakfast cereal flavours are jumping out of the box. Milk, ice cream, baking mixes and more are getting infused with the flavour of the classic childhood treat.The trend ties into a broader hankering for retro foods and flavours, heavy...
Sunday, 3 March 2013
YOUNG women may reduce their risk of developing cardiovascular disease simply by eating more fish rich in omega-3 fatty acids, researchers reported on Monday in Hypertension: Journal of the American Heart Association.In the first population-based...
Sunday, 24 February 2013
THERES only one way pasta should be cooked: al dente.Al dente means pasta that is not overcooked or undercooked. They are a little soft on the outside and crunchy on the inside, said Capricciosa Pasta & Pizza director of marketing Ryan Poh.This...
Sunday, 17 February 2013
A CHEF who is credited with elevating Thai cuisine to a fine dining experience in Bangkok where haute cuisine is more associated with French or Italian fare has been named the inaugural recipient of Asia's Best Female Chef Award.In advance of...
Sunday, 10 February 2013
POTATOES not only offer a mouthwatering affair to stimulate the taste buds but they also add colour during the coming festive celebrations.As part of their campaign to reinforce US potato's appeal as the all-time favourite, the US Potato Board...
Sunday, 3 February 2013
A CENTURIES-OLD tradition of Buddhist cuisine, with strict bars on foods linked to lust or anger, is enjoying a revival in South Korea, one of Asia's most high-stress societies."Temple food" as it is generally known, is moving out of the...
Sunday, 27 January 2013
YOU can call it a peppercorn all you like, but the peppery ingredient that puts the buzz in Sichuan-style cooking actually isn't one.Though it resembles and is used similar to black peppercorns, Sichuan pepper isn't a peppercorn at all. Rather, it...
Sunday, 20 January 2013
THE conventional wisdom of cutting carbs and calories generally has meant that pasta is a no-go.But recently, a new noodle has challenged that thinking, giving dieters a fresh albeit slightly different way to have their pasta and their New Year's...
Sunday, 13 January 2013
"FIRE in my Belly" is an apt title for the debut cookbook of US chef and restaurateur Kevin Gillespie, who turned down a scholarship to the prestigious Massachusetts Institute of Technology because a career in science just didn't feel...
Sunday, 6 January 2013
BRITISH train services aside, nature has a way of keeping us going through the dark and the cold. She drops little gifts in our lap: a day of crisp, clear sunshine; a morning of exquisite frost; and some winter food treats, too. January brings us...
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