The baristas from The Coffee Academics share with us their best tips and tricks for home-brewing your own cuppa.

Chef-owner Yuki Onishi talks about the making of this new dish, and tries local duck noodles from Yu Kee for a taste comparison.

They can be carved into jack-o'-lanterns, fashioned into fairytale carriages or baked into a mathematician's favourite dessert.

Chilli crab might be a national dish, but do you know where it all started?

In this series we decipher the lexicon of bartending, starting with the basics of ordering booze.

Meet the one Singapore dish that is as tasty as it is healthy.

Four celebrated chefs in town discuss how the food of their childhood shapes their professional endeavour.

It's creamy, nutty, vegan and delicious. It sounds too good to be true, what is it?

From Yukon golds to fingerlings, find out what different potatoes are best used for.

From matcha to sencha, longjing to genmaicha, here are 7 types of the unfermented tea.

Fourth-generation owner Aisha Hashim talks about the need to keep up with the times.

Magic happens when the French mix flour, water and butter together.

Here's a list of cabbages that go beyond the usual green and red.

The types of mithai are dizzying, from laddus to burfis, rasgullas to pedas. So we're here to help.

Third-generation owner Eric Ang talks about preserving the local snack for future generations to come.

Let The Coffee Academics founder Jennifer Liu show you how to taste-test a cup of coffee professionally.

Marrying the best of Malaysian, Indonesian and Chinese cuisines, Nonya cooking is a tantalising mix of aromas, tang and spice.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.