This salad, yusheng or lo hei in Chinese, is a must at Lunar New Year, the ingredients tossed for good luck. Where to eat it ...

The Barramundi Crudo (RM36) is a fruity, refreshing, and tangy starter: diced mango, chilli, and thinly sliced kacang botol ...

Local Kitchens—the category-defining restaurant brand known for its elevated menu of multi-cuisine offerings developed in collaboration with celebrity chefs and beloved restaurants—has teamed up with ...

“E.A.T. with Chef Charles” blends stories from Bryant’s own time in the kitchen and his culinary career, before delving into ...

The aim of the hands-on class is to teach essential culinary skills, so home cooks can gain more confidence in the kitchen.

U.S. War Food Administration – from 1945 WAR FOOD ADMINISTRATION WASHINGTON  25. D. C. OFFICIAL BUSINESS Date: 2/9/1945 “Compiled especially for CONSUMER TIME listeners by San Francisco’s famous chef.

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and Parmesan rinds when cooking.

1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

Arnaldo Castillo, chef and co-owner of Tio Lucho’s shared the recipe for what he refers to as the very forgiving Tio's Salad.

The stress and adrenaline of the kitchen is fun, but you also need to be able to walk around in the dirt," the chef says.