There's a right way of cutting a cake, and the wrong one. There's a scientific explanation to it. British author and broadcaster Alex Bellos reveals.
No chaat (snack) party is complete without a lot of potato dishes. There’s a very little room to go wrong with potatoes.
Cooking may not be a rocket science, but your modern kitchen is definitely incomplete without some gadgets. Here is a list of 10.
The food that was served only in star or select fine dining restaurants once is now being cooked at home.
Scientists have developed new edible films infused with essential oils that could keep bread fresher for longer.
With summer heat at its peak, these mocktails will definitely cool your spirits. Presenting you 5 quick recipes.
Your appetite goes for a toss in summers, thanks to the intense heat wave. Now is the time to experiment with your snacks.
We Indians love our food. And we really don't give a damn to the western table etiquette when it comes to relishing our food.
Lebovitz spent 13 years as a chef at Alice Waters' Chez Panisse, quit to write books in 1999, then like many an American author before him moved to Paris in 2004 without a plan.
This restaurant also doubles as a wine shop.
A new revolutionary Aroma fork that emits 21 different flavours trciking you to believe your food is delicious.
They will study the vine, wine chemistry, microbiology, climate, different soils and the science of sparkling wine.
Wine consumption in India is likely increase to 2.1 million cases by 2017, 73 per cent higher than 1.21 million cases in 2013
Return to the Rivers, Chef Vikas Khanna’s new book, has foreword by the Dalai Lama
Newly opened in Saket’s Select City Walk, Harry’s is the first Delhi outpost of the Singapore-based sports bar chain.
Chef Aldo Zilli, who introduced the British to authentic Italian food, on life in and out of the kitchen and his plans for India
Hundreds of people fell sick across Japan after eating frozen food that may have been tainted with a pesticide
The EU limit for so-called "fine baked goods" is set at 15 milligrams of coumarin per kilogram of pastry
Trends that defined 2013 from tasting menus to local flavours
A Latin American-inspired bar flirts with the Caribbean through its tapas menu.