Steak Foo Young – Silky Egg Sauce with Pan-Seared Ribeye

Philippine Adobo – Mastering the Ancestral Vinegar Braise

Risotto For The Home Kitchen – Shortcut Method with Classic Creaminess

Braised Short Ribs in Bulgogi Sauce – The Ultimate Fat Control & Flavour Build

Veal Ossobuco – Mastering Italy’s Iconic Braised Dish

Risotto alla Milanese – Traditional Techniques for Creamy Perfection

Meatloaf – The Ultimate Guide to Tender & Moist Results

Nasi Goreng – Indonesian Fried Rice Flavours with Supermarket Ingredients

How to Cook Rice – A Guide to Finding Your Perfect Method

Marco Pierre White's Tagliatelle of Oysters with Caviar

Chilli Prawns – Singapore Chilli Crab Flavours at Home!

How to Make Sambal – Indonesia’s Famous Chilli Condiment (Two Ways!)

Big Plate Chicken – The Secret to Fluffy Potatoes & Bold Sichuan Flavour

Garlic Braised Pork Belly – Inspired by Singaporean White Pepper Bak Kut Teh

How to Sauté Button Mushrooms – The Two-Step Technique for Ultimate Flavour & Texture

Sichuan Steak au Poivre – A Spicy Twist on the French Classic

Chicken à la King – The Secret to Tender Poached Chicken & Silky Velouté Sauce

Tomato Dashi – Could This Be the Ultimate Umami Secret?

Five-Spice Roux Braised Beef – French Technique Meets Chinese Flavours

Goulash – The Secrets Behind Hungary’s Iconic Soup

Tuna Noodle Casserole – Turning Pantry Staples into Maximum Flavour

Scallion Braised Pork Belly – The Secret to Silky, Tender Pork Skin

Chicken Chasseur – French Hunter’s Chicken Recipe from Larousse

Coriander & Sichuan Peppercorn Salt – The Perfect Seasoning for Grilled Meat

Fish Pie – The Secret to Perfectly Fluffy & Golden Mash Topping

Chicken Satay at Home – No Grill, No Marinade, All Flavour

How To Make Satay Sauce – The Secret to Perfectly Creamy & Nutty Peanut Sauce

Steak & Ale Pie – Unlocking Rich, Deep Flavour from Ale at Home

Crispy Chicken with Jalapeño Braised Kale – Why Braising Jalapeños Changes Everything

Xacuti – The Secret to Goa’s Famous Coconut Curry at Home

Stir-Fried Glutinous Rice – How to Get Perfectly Chewy Rice Every Time

Chicken Cafreal – A Two-Step Trick for Maximum Marinade Flavour

Louisiana-Style Hot Sauce – How to Get Barrel-Aged Flavour at Home

Braised Lamb Shanks – Why Fond is Essential for Deep Flavour

Peri Peri Chicken – Why Acid is the Secret to Perfect Marinades

Chilli Mapo Mystery Dish | Impromptu Monday

Duck Ragu – Unlocking Maximum Umami with Front-Loaded Salt

Vegetarian Bean Chilli – One-Pot, Versatile & Flavour-Packed Weeknight Dinner

Chicken Tikka Masala – Perfecting a Versatile, Creamy Sauce

How To Soak & Cook Dried Beans – Unlock Perfect Texture and Flavour

Chilli Con Carne – Unlocking Umami in Chillies & Beef

Roasted Beef Short Ribs with Five Spice Rub – Tender, Juicy & Perfect for Batch Cooking

Butter Chicken for the Home Kitchen

How to Make Garam Masala – A Step-by-Step Guide to Homemade Indian Spice Blend

Swedish Meatballs – Classic Comfort Food

Medium-Rare Brisket Steaks? – A Two-Day Experiment for Tenderness

In Dried Bay Leaf’s Defence – What It Tastes Like & How To Taste It

Tom Kha Kai – Creamy Thai Coconut Chicken Soup

Evan & Shaulan Try To Cook a 1975 Crab Recipe – Velvet Egg White with Crab Roe

Chicken and Leek Pie with Coconut Cream – A Classic Comfort Dish with a Twist

Slow-Roasted Pork Ribs with Garlic & Black Bean Rub

Tom Yum Soup Base – Build Your Own Authentic Thai Soup

In Bay Leaf’s Defence – What It Tastes Like & How To Taste It

Oyakodon - Japanese Chicken & Egg Rice Bowl with Shaulan Steenson

The Crispiest Roasted Chicken? (Part 10) - Potato Starch Rinse & Katsuobushi Dry Brine

How to Make Tempura Dipping Sauce (Tentsuyu)

Evan & Shaulan Try To Make a 1980s Claypot Tofu Recipe

Beef Stroganoff - Medium Rare?

Winter Vegetable Ratatouille - Hearty, Rustic Root Vegetable Stew

How to Make Hoisin Sauce - A Traditional Chinese Condiment