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With her latest cookbook Feast: Food of the Islamic World, acclaimed cookbook author Anissa Helou uncovers the rich tapestry of food shared by people in Islamic countries, like kebabs, harissa, Moroccan pigeon pie, caraway pudding, Indian Scotch egg and lamb tagine.
Keeping an eye on your spice rack and particularly how long the spices have been there can make all the difference when it comes to creating delicious meals.
Whether it’s cooking over a fire or assembling a Danish sandwich, you’ll discover lots of useful new culinary tips and tricks in these four cookbooks.
Home cook Alesia Sim continues to pay homage to her grandmothers and mother by cooking the food she grew up with.
If we haven’t already embraced vegetable-centric dining, perhaps this is the year to give the starring role to what has long been considered the side dish.
Ten-time Grammy winner John Legend brings his 'Darkness And Light' concert tour to Resorts World Genting in Malaysia in March 2018.
It's tasty, has kooky names like wakame and hijiki, and comes in varieties up to several metres long: it's algae, and it's sweeping the world.
This spiced and spicy dish of noodles in gravy has many fascinating interpretations across the country.
This month’s Cooking The Books column offers books that drill deep into the food of two communities, an ingredient, and a philosophy of cooking.