Edited version of a story first published Dec. 15, 2009: This old-fashioned charmer is from Heirloom Cooking with the Brass Sisters by Marilynn Brass & Sheila Brass (Black Dog & Leventhal, $29.95).

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...

With the government’s recent announcement that cake shops (along with ice cream stores and home-based bakers) are allowed to reopen only on 12 May, now’s the time to get your hands busy baking.

As Chinese wisdom goes, making - and eating - these little quick-rise cakes will help jump start your year and your wealth. 1. To prepare batter, combine yeast, sugar and water in a mixing bowl. Stir ...

Do you know that the traditional carrot cake originated from a Chinese Teochew dish called Char Kueh (fried rice cake) and was later brought over to Singapore by early Teochew immigrants in the 1950s?

The simplest way to transform a ho-hum sweet into something that jumps out at customers is to make it look like a different foodstuff altogether. I've lost count of how many bland creampuff-like ...

Make sure you have a wok and lid big enough to accommodate a 22 to 23 centimetre round cake tin. Place a cooling rack in the wok to sit the baking tin on. Fill with enough water so there's about two ...

Who says you need an oven in the Indian kitchen when you have the steamer? Desi-style steamed cakes are devoid of butter, flour, refined sugar and fat-laden ingredients. All you need are rice flour, ...

Every afternoon, it is common to see Hanoians wandering into small alleys in search of snacks. The small eatery is located deep inside an alley, where customers can sit inside or outside the house.

More than often when we say the word 'snack', the first thing that comes into our mind is crispy pakoras, fried tikkis, tantalising chaats and masaledaar street food, right? Now just place the word ...