Rubbery, slimy snails are a delicacy in many parts of the world, as are their eggs which go by the fancy name of snail caviar.

The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.

Don’t waste food by binning them. From brewing stock from leftovers to making pineapple jam from tarts, here are five nifty ways to save those festive goodies.

Bought too many festive foods? Lighten your load and do a good deed by donating to those in need.

Although Australia has only a short history of cultivating truffles, its aromatic fungus can now be found in fine-dining restaurants all over the world.

Usher in the Year of the Earth Pig this Chinese New Year by chopping up your very own suckling pig.

Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.

This Chinese New Year, serve up Diamond Kitchen’s celebratory take on a zichar favourite of sticky, sweet pork ribs.

Know more about the fruit that you will be exchanging during the upcoming slate of festive home visits.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.

One-Michelin-starred PUTIEN shares its recipe for this classic noodle dish from the Heng Hwa minority Hokkien dialect group.

Here are ways and recipes to recycle the remnants of your festive feast.

Love indulging in sticky date pudding during the Christmas feasting season? Try this recipe for the gluten-free muffin version of the famous dessert.

Stir up some Yuletide cheer with this boozy concoction that is chockfull of Christmas spices.

School’s out and fun’s in with these cooking and baking classes that could turn your children into mini master chefs.

Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.

Executive chef Ho Wai-Sing of Hong Kong’s Royal Garden Chinese Restaurant unravels the history behind the premium Cantonese cuisine condiment of XO sauce.