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My Plant Deli makes a range of totally vegan cheese like mozzarella, brie, cheddar, gouda and cream cheese as well as vegan sausages and ice-cream.
From Indian dhal and sweet nonya treats to meals for omnivores looking to become more herbivorous, there's plenty to inspire creativity in the kitchen in the books featured in the August edition of Cooking The Books.
The columnist looks at how microlives can be used to determine human life spans, calculated by everything from what we eat to where we live.
Heineken recently launched its alcohol-free beer, Heineken 0.0, in Malaysia and it has caused quite a stir. But like it or not, alcohol-free beer and spirits are here to stay.
This month's Cooking the Books offers something for all cooking abilities this month, from technically difficult choux pastry to simple and fresh sardine dishes from Provencal and exotic ways with tempeh (fermented soybean).
The Norwegian fjord trout grows in Norway's cold fjordlands and is a very popular fish in Malaysia, as Malaysia is one of the top 10 trout export markets.
Via Pre KL serves up healthier Italian meals with reduced sugar, salt and oil like bruschetta, duck polpette, pasta and panna cotta.
Curious Cook columnist Chris Chan talks about why ginger tastes hot, its curative properties and how ginger can be used to tenderise meat.
While Myanmar has been a rice-eating nation for decades now, the government is trying to change this with a five-year nutrition plan aimed at introducing healthier diets.
Malaysian food trends show that locals are getting more health-conscious and discerning, opting for healthier meals like oats and cheese.