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Drink local, think global: Sustainable bartending is not just about straws

Tom Egerton, a well-known advocate for sustainable bartending, offers some tips on how bartenders can adopt more environmentally-friendly practises at their bars.

Cook your own meals with Cubie

Make dinner at home an easy, everyday affair with Panasonic's Big Cubie Oven.

Chinese New Year kitchen aids for chefs

Unilever Food Solutions' range of easy-to-use products like lime powder, chicken stock and salted egg yolk powder continue to help chefs cope furing the hectic festive period.

Curious Cook: Being vegan and other stories

Humans only need tiny amounts of daily protein but we can’t seem to wean ourselves off meat.

Guilt-free sweet treats from the queen of raw desserts

Local raw dessert creator Lim Ee Lin offers healthier dessert options for those looking for sweet treats without the attendant guilt.

New year, new 'fhun'-loving dishes

Some chefs are singing the praises of ‘fhun’, a kind of ‘magic dust’ used in Chinese kitchens nowadays.

Our 10 most popular recipe posts of 2016

These are some of the most popular recipes that appeared in last year.

New look for a tea brand that's been around since 1879

Lipton relaunches the Sir Thomas Lipton range of teas with a more sophisticated, premium look.

New Malaysian cookbook gives alternatives to traditional recipes

Cook the old fashioned way or just rip open a pack of Brahim’s ready to eat food for a good meal.

This event is looking for the next Asian cuisine that will go global

New products and internationalisation the way forward, says Singapore Exhibition Services at the Food&Hotel Asia event.