Anoothi Vishal , December 21, 2015 12:15 IST
Caramelisation, of course, is the slow cooking of a food with sugar used to intensify the flavour. Onions, with a high percentage of natural sugars, are ingredients that benefit quite a lot ...
Plavaneeta Borah , NDTV, December 19, 2015 12:01 IST
Chef Vikram Khatri is known for his skills of cooking some lip-smacking Pan-Asian dishes, pushing the boundaries to bring about a contemporary edge in each of his creations. We meet him for ...
Harnoor Channi-Tiwary , NDTV Food, December 15, 2015 14:20 IST
With the new trend of tea-houses springing up all over the country, tea drinking is suddenly in vogue again.
Gabi Moskowitz , The Washington Post, December 15, 2015 12:31 IST
A few months ago, my friend Lev asked me for a basic grocery list he could refer to when he made his weekly or biweekly trip to his neighborhood store. "How can ...
Marlene Cimons , The Washington Post, December 15, 2015 12:14 IST
Mary Harada's father lived to 102, healthy and sharp to the end. She wouldn't mind living that long, if she could stay as mentally and physically fit as he was.
Plavaneeta Borah , NDTV, December 15, 2015 11:48 IST
Yes, food is getting bigger and better in India. After all, food is what brings everyone together. Here's a roundup of the Top Food Stories of 2015.
Meher Mirza , December 14, 2015 16:39 IST
Along with idlis and dosai, medu vada is the third item in the holy trinity of Tamil Nadu's most beloved exports to the rest of India. It isn't hard to see why.
Shilpa Arora , December 14, 2015 11:07 IST
The Japanese, known for their flawless skin, swear by sea vegetables, also known as seaweeds.
Swapan Seth , December 11, 2015 10:41 IST
In spite of carving a reputation for being the dining table of Asia, there is no Khao Suey available in Singapore. Inle Myanmar in Peninsula Plaza thinks it can do a Khao ...
Chef Kunal Kapur , December 10, 2015 10:55 IST
It's that time of the year again when anything served 'hot' looks tempting. And most of the time, hot soup and chai is on our mind to keep the chill at bay.
There is something evanescent, temporary and fragile about food. You make it, it goes, and what remains are memories.
Kim Severson , the New York Times, December 09, 2015 13:16 IST
In the urban technology centers that have become the nations new factory towns, the kitchen gold standard glorified in design magazines.
Kalyan Karmakar , December 08, 2015 14:15 IST
It is a 'Bombay dish'. A dish that found quick acceptability across communities in the city. It has butter, potatoes and is colourful.
Austin Frakt , The New York Times, December 08, 2015 14:03 IST
Can machines outperform doctors? Not yet. But in some areas of medicine, they can make the care doctors deliver better.
Priyadarshini Nandy , December 08, 2015 13:16 IST
What's quite unique about this spice mix is that it's almost always used whole, although it can be roasted and ground to make chutney, especially with mangoes, dates and tomatoes, or whole ...
Harnoor Channi-Tiwary , NDTV, December 07, 2015 10:56 IST
With fast food restaurants mushrooming in your neighbourhood it has become difficult to convince children to eat healthy.
Plavaneeta Borah , NDTV, December 06, 2015 13:00 IST
Chef Irfan Pabaney of The Sassy Spoon, Mumbai, shares his food journey and his passion for playing around with flavours as we chat up with him.
December 02, 2015 13:00 IST
With the considerable help of family and friends, we finished in record time the olive harvest on our Tuscan farmlet high up in the hills behind Cortona, Italy.
David Tanis , The New York Times, December 02, 2015 11:55 IST
For the home cook, the holidays are all about baking. The pies! The cakes! The cookies! But why not give a thought to those guests without a sweet tooth?
Robert Simonson , The New York Times, December 02, 2015 11:32 IST
There is arguably no liquor with a more natural Christmas aura than nocino (pronounced no-CHEE-no), a traditional Italian liqueur derived from green, unripe walnuts.