Originally from Papua New Guinea, this bean finds fans who like it hot.
VIVIENNE KHOO
Across the continent, the strawberry is getting some serious acreage.
SIMONE ERASMUS. Additional research and recipe by RUQXANA VASANWALA
I long for the days when we can all be free of this absurd, pointless, bad-tasting, gruesomely unhealthy and astonishingly wasteful pastry.
CLARISSA TAN
Why are we who we are? It’s an existential question, but also a consideration of history, migration and fate.
LINDA SHIUE
Tea time. Those words conjure up images of ladylike Laura Ashley dresses, fine porcelain, delicate tea sandwiches, and scones with clotted cream.
LINDA SHIUE
We eat for sustenance, for survival.  But why else do we eat? Our Filipino blogger, Marck Rimorin, tells us why he's been burping good food for years.
MARCK RIMORIN
Twelve pairs of hands and 11 kilos of beans – Welcome to a miso-making party! P.S. If these pictures get you salivating, do note that the miso won’t be ready until October.
JARED BRAITEMAN
If you haven’t been to India, Kochi in Kerala is a great place for a first visit.
VIVIENNE KHOO
Chilli-hot or strong aromatic components? What is authentic Thai food?
PHILIP GOLINGAI