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The columnist examines cross-species diseases like coronavirus can occur because of new human consumption habits.
Roadside burger stalls are go-to places for those craving something meaty at night.
Want to attract attention or stimulate appetites with your cooking? Go for red – just in time for Chinese New Year.
IT TOOK chef Chong Swee Chyuan a few nights of experimentation in the kitchen to come up with a Chinese menu to suit a selection of wines from Australia, New Zealand and Chile.
Resident chef revamps menu to include fusion dishes with local taste.
HALAL-CERTIFIED US Pizza never ceases to amaze with its out-of-the-box creations that are uniquely Malaysian.
More and more Malaysians are ardent fans of mukbang videos, which typically entail people consuming large quantities of food.
When we are bombarded with so many statistics, studies and data, which one should we believe? The columnist weighs in.
Whether people realise it or not, gastrophysics has a strong part to play in how they perceive their food and drinks.
When it comes to beer, there are few countries in the world that does it as well as Belgium. It produces some of the most highly-rated beers in the world, and the country’s beer culture was even listed as an ‘Intangible Cultural Heritage of Humanity’ by Unesco in 2016.