It might surprise some to learn that tomatoes feature in regional Chinese cooking; especially with eggs as a quick, easy, comforting topping for steamed rice or for wide wheat noodles. Yum. This is one of those classic, home-style Chinese dishes…

If you’re on the prowl for a weekend cooking project, how about making a pie? From scratch? Including pastry? And not just any old pie but a Canadian Christmas one. Meet tourtière, a trad dish from Quebec, whose name comes from the type of deep dish used to bake it…

Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex…

The assignment? To turn a whole heap of English spinach into something everyone would love, and that wasn’t too, you know, spinachy. An overload of spinach tastes ever so slightly metallic. Spinach soup doesn’t ring my bells…

Brains, Intestines. Liver. Kidneys. Tongue, tripe and tails – the whole nine yards. If you’ve been to Europe, South America, Asia, Africa, the Middle East or the Subcontinent (basically anywhere not overly Anglo), visited local food markets and squizzed the fresh produce, you’ll know that in actual food cultures, everything’s on the table…