You have searched for "Increasing"
Showing 1-10 of 50
Being homebound for weeks during the MCO has had one particularly strong domino effect: it has forced Malaysians to cook more.
IT IS important for us to consume calcium, but emphasis also needs to be given to calcium absorption.
The columnist looks at nutritional requirements when embarking on a plant-based diet.
F&B experts offer their thoughts on 2020's biggest food, dining and restaurant trends.
ALTHOUGH Wagyu beef originated from Japan, due to increasing worldwide demand, other countries are now farming the breed of cattle and selling Wagyu beef.
NASI CAMPUR is undeniably popular among Malaysians, especially for lunch and dinner.
Whether people realise it or not, gastrophysics has a strong part to play in how they perceive their food and drinks.
Once considered an awkward experience, solo dining has taken off among Malaysian diners.
Some local F&B entrepreneurs are heeding the growing clarion call for reduced sugar, gluten-free sweet treats.