Here’s a great video about Chinese dumplings which goes behind the scenes at the Hakkasan restaurant in New York with chef Chen Zhineng.
The chef takes us through the process of making traditional Chinese dumplings explaining how it’s always easier if you pack them with a cold filling.
Zhineng also touches on how dumplings symbolise the old Chinese currency and his they play a significant part in Chinese New Year celebrations which this year falls on February 19th to welcome in the year of the Goat.
The ocean-loving Spanish chef from three-Michelin-star Aponiente, in Cádiz, reveals how he discovered a new sustainable superfood growing wild in the ocean, marine rice.
Here's the latest in our series focuses on the essential sauces in the world of gastronomy. Learn how to make a Velouté sauce, one of the classic French mother sauces.
The three-Michelin-starred chef from Chicago now has a fast-food outpost called Rêve Burger, serving 'damn good burgers done right', for pick up and delivery.
