The thought of making dough seems to scare many people, as if there is some mystical art to achieving the perfect dough consistency. But science … Read More ›
Author: nobyleong
It’s hard keeping up with food trends. As soon as you get your head around deconstructed so-and-so, you’re thrown an avo-latte curveball. But the latest … Read More ›
I recently came across a cook book featuring classic American cuisine. Flicking through the book, I came across jambalaya, and in an instant, one momentous … Read More ›
There’s a real skill when it comes to making macarons, something I didnt quite appreciate when embarking on this baking challenge. I was feeling rather … Read More ›
It’s not just what you eat that’s important, but when you eat too. New research has found that’s especially true for shift workers, where regular, … Read More ›
MSG has got to be one of the most controversial ingredients in all cooking. It’s been blamed for headaches and bloating, it’s considered contraband in … Read More ›
This is a recount of my first attempt at making croissants. It’s less of a recipe, more of a pictorial guide to my process and what … Read More ›
Last week, I made my debut on national TV as a contestant on The Chefs’ Line. And what a week! I cooked off against the … Read More ›
“Sear meat to seal in the juices” – this phrase is one of the most commonly uttered on cooking shows or recipes books. It’s a … Read More ›
As a contestant on The Chefs’ Line, I’ve been furiously watching the show, excited by each week’s new culinary offering. This week, The Chefs’ Line … Read More ›