Have a beef with beef? A burgeoning veggie burger industry is using artificial intelligence to propose alternatives.
It looks like chicken and tastes like chicken, but diners in Israel are tucking into laboratory-grown “meat” that scientists claim is an environmentally friendly way to feed the world’s growing population.
The coal-fired tandoor oven sends a mouth-watering scent wafting through the Mumbai kitchen as celebrity chef Saransh Goila, maker of the world’s “best butter chicken” according to MasterChef Australia, takes a break from Covid-19 relief efforts and resumes work.
Colourful pastel flowers, a pair of cute bunnies and the name of some lucky person whose birthday is being celebrated in big and bold lettering – all perched on a wobbly square – looking both festive and delicious.
The Culinary Art of Cambodia is a glossy blue tome with a royal feel to its design and printing, which is more than appropriate given that it has a portrait of Princess Norodom Rasmi Sobbhana on its cover framed in gold. It even comes with its own slipcase.
Kuwaiti businessman Jassem Buabbas has spent years breeding “superworms” for animal feed and now hopes the creatures will find their way into the diets of Gulf citizens.
Kungfu Kitchen opened its first branch in Phnom Penh’s Boeung Keng Kang I commune early last year with the ordinary purpose of serving food like any other restaurant does, but hoping to do so in a way that embodies the values of the Chinese martial arts form for which they are named.
Guatemala’s Pacaya volcano has been erupting since February, keeping local communities and authorities on high alert.
From faux-chicken satay to imitation beef rendang, a high-tech Singapore laboratory is replicating popular Asian dishes with plant-based meat alternatives to feed the region's growing appetite for sustainable food.
Ros Rotanak was visiting family in Siem Reap province one year when she ate something so delicious it changed her life.