The reputation of MSG is tainted with racism. Cheryl Chow unravels the story of the so-called 'Chinese Restaurant Syndrome.' Illustration: Wendy Wong.
Do you need a good reason to fire up the barbecue during winter? This is it. Cooking the beetroots whole in the coals means they take on lots of smoke flavour.
Yinka Ogunbiyi is an entrepreneur, engineer and chef with an impressive career to date. She tells us what motivates her work, and how she fell into the world of barbecue by accident.
Grilled steak! Fragrant quince! Multiple types of chilli! Yup, it's taco time...
"Dr Jessica B. Harris, Adrian Miller, Michael Twitty…all of these authors write in a way that makes me want to tell stories that reflect my heritage and also make me want to show that Black food isn’t a monolith."
"...there are so many other cultures under the umbrella of Judaism and that alone motivates me to learn more."
Corn works so well on the grill because it’s sturdy and contains lots of lovely sugar, which caramelises over the heat and provides a perfect flavour counterpoint for spice, salt and citrus
"Cooking over fire is a very popular technique in Thailand, mainly due to limited wealth and many families living in small villages with little or no access to domestic kitchens."
Is a personalised grill the ultimate barbecue accessory?
A Meater reading, but make it fun