These colorful Parisian treats are all the rage. Which one takes top honors? By Lisa-Ann Lee, photography by Richard Lee

Move over Katong laksa, beef kway teow and bah kut teh. These hot new eateries are giving quintessential local fares in the East a run for their money. By Terry Ong

Haven’t booked a table for V-Day? There’s hope yet, says Belinda Wan.

Forget online supermarkets. A new breed of specialty e-stores are offering the best food items they can import. By Rachelle Low

The festive season is here; and that can only mean loads of Yuletide cheer in the form of tons of fabulous dining deals. By Belinda Wan

Want to take your cooking skills from a slow simmer to a full-on red-hot rolling boil? Consider a cooking class or two. We promise, you’ll love the homework. By Lisa-Ann Lee

Leave sweets to the kiddies and follow these recipes for a grown-up Halloween party. By Mim Koletschka and Belinda Wan

An idiot when it comes to cooking? Fret not—these cool gadgets and tools will make you look like a pro. By Belinda Wan, photography by Richard Lee

Legend has it that mooncakes were once used by the Chinese to convey secret messages to each other that their Mongol oppressors wouldn’t read because they didn’t eat the confections (fools!).

What better way to tide yourself over during the Hungry Ghost Festival than with free grub during happy hours, says Belinda Wan.