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Japan’s wagyu beef looks to conquer the world

With domestic consumption on the decline, Japan’s prized wagyu beef has now become a popular product for export, with exports rising by 200 percent in the past five years.

Top 4 big nutrition trends for 2019

Trendy nutritional food and drinks like hemp and coconut oil are likely to gain momentum this year.

Festive cookbooks to spread holiday cheer

From the ins and outs of French cuisine, to holiday staples and baking essentials, there's lots to inspire foodies everywhere this festive season.

What chefs cook at home: Chef Philip Leong of Nobu KL

Nobu KL executive chef Philip Leong is so used to cooking Japanese food, that even his home-cooking has become influenced by the cuisine.

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.

How I won MasterChef Australia: Singapore-born Sashi Cheliah's story

MasterChef Australia Season 10 winner Sashi Cheliah talks about what helped him surge ahead on the hit reality cooking show.

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.

Online marketplace Blee offers kuih Raya made by rural communities

Blee’s Fiesta Kuih Raya campaign offers a wide selection of kuih Raya like bahulu, kuih lapis, wajik durian, rempeyek, kuih sepit and kuih bangkit made largely by merchants from rural areas.

Why noisy restaurants make us crave cheeseburgers over salad

Diners, take note: If you're eating at a restaurant that’s playing loud music, you may be more prone to making unhealthy food choices.

Curious Cook: The strange story of gluten, part 2

As non-coeliac gluten sensitivity (NCGS) is very probably an allergic response of some kind, it would help to explore the nature of allergies.