An ode to Lao Gan Ma, the salve to my self-isolation ills
It’s described as a “chilli condiment”, but it’s so much more.
The must-have Asian pantry staples for your kitchen
The secret to fast Asian cooking is keeping an arsenal of flavourful ingredients at your fingertips.
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The best nut butters on the market right now
Spread on toast or spooned straight from the jar, these nut butters are worth a spot in the pantry.
The top-rated barbecue sauces on the market
Be it marinating, brushing or drizzling, these five sauces are ready for the grill.
Our most-wanted mustards on the market right now
Whether sweet or spicy, seeded or smooth, these five mustards more than cut it.
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What is garum?
This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.
What is kaya?
A staple in Singaporean and Malaysian coffee shops, this coconut spread lends an extra dimension to sweet breakfasts and desserts.
What are Korean jangs?
These fermented sauces form the essential flavour of Korean cuisine. Know your gochujang from your ganjang with our handy explainer (with some recipes, too).
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Why are chefs obsessed with XO sauce?
Australian chefs have long-held a fascination for XO, but in recent times that obsession has boiled over, spilling beyond the bounds of its Cantonese origins.
A simple vinaigrette for a salad
If clothes make the man, the dressing makes the salad.