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Food News

Curious Cook: A quiet month of denialism

Columnist Chris Chan discusses a curious response that is crucial in the dietary habits of people – if humans did not have this response, it would be impossible for many people to enjoy many foods.

Food News

Cooking The Books: Everything you ought to be eating and cooking

This month, we offer four healthy-eating, knowledge-packed cookbooks offering the globe’s best eats, plant-based diets, and beginner-friendly meals.

Eating Out

European-inspired food abounds at Le Petit Rococo

Le Petit Rococo serves up a delicious range of pastas, soups, sandwiches and cakes. 7.5/10 A mouth-watering selection of pastas, sandwiches and cakes The good: The food is made from scratch The bad: Wait times can be long

Food News

Malaysian cuisine stands to benefit from America's changing tastes

Malaysian food products are becoming increasingly ‘visible’ on shelves of US supermarkets as the popularity of Asian food products rises.

Food News

Curious Cook: A modern food story – Part 3

We’ll be seeing more genetically engineered foods in huge quantities once the food industry manages to reduce cost of production.

Food News

Curious Cook: A modern food story – Part 2

Whether at home or in a restaurant kitchen, modern foods are a boon in cooking ... but at what cost?

Food News

Cooking the Books: Better ways to live and eat

From plant-based diets to quick Italian meals, check out cookbooks that make your life easier and could help you live longer.

Food

From abandoned baby to successful bah kut teh restaurateur

Carolyn Tan has overcome a sad past that included being abandoned as a baby, and now honours her grandmother’s legacy by making her signature bak kut teh at her new restaurant Appa Bar & Bistro.

Food News

Do superfoods really deserve the hype?

They are often rich in vitamins, minerals and antioxidants but exercise caution when it comes to these ‘exotic’ foods.

Food

Curious Cook: Observations about food in France in May – Part 2

The weather has been very (very) wet this May in France, our Curious Cook columnist had eggs, baking soda and bacteria on his mind.