Fresh off a Michelin Selected nod for Terra Dining, Chef Chong Yu Cheng has opened Esca, calling it a “real-life experiment ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

Chef David Kirschner, CEO and founder of dineDK Private Dining, shared his tips for making restaurant-quality, silky-smooth ...

These are our favourite recipes for delivering delicious American-inspired food at home, without sacrificing on flavour.

Dining out can often be a gamble but especially if you visit Bristol’s Bar 44 this month. The Spanish restaurant in Clifton ...

Condiments that are high in vinegar, such as mustard and Worcestershire, can last up to two or even three years in the fridge ...

A chef suggests that a rich extra virgin olive oil will work best for Caesar salad dressing, and has one European kind in ...

There are many international renditions of egg salad, with unique versions found on nearly every continent - and Russia's version is hearty and filling.

A bit sweet from sugar, a bit acidic from vinegar, a bit spicy from hot sauce, and rounded out with neutral oil, this homemade vinaigrette recipe is the perfect all-purpose salad dressing. One of our ...

A Sichuan hotpot restaurant has been punished by the local government for creating “saliva oil” by recycling the leftover chilli oil soups of diners and mixing the brew with new oil to serve ...

Leafy green escarole is the main ingredient in the salad, which will be dressed with hot bacon drippings plus vinegar and slices ... of escarole with hot bacon dressing. “Uncle Mark thinks ...