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France reclaims title for baking world-record baguette
Guinness World Records
Cooking
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Meet the Michelin chefs fit for the Olympics
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Creepy, crawly dinner menu excites Londoners
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What is beef rice, and is it good?
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1,000 years soaked in horse pee? Demystifying China’s century eggs
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A Hong Kong-Indonesian influencer’s Instagram-friendly kue lapis
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Young Thai chefs shake up Bangkok's food scene
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Why do stir-fry dishes taste so good with ‘wok hei’?
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Korean-American chef Edward Lee unveils White House state dinner menu
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Japanese knife sales sparked by Covid cooking boom overwhelm small factory
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How to make a fierce chocolate dinosaur from scratch
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3D floral jelly cakes - architect turns Malaysian dessert into art
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Cannabis-infused bubble tea latest craze in Thailand
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Would you try this Vietnamese dish?
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Hotpot tour bus spices up tourism
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Malaysia to stop exporting chickens
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Thais turn to crocs as pork prices soar
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Making mooncakes with a five-star chef
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World’s most expensive French fries
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Chef Hideaki Sato from Ta Vie makes a delicious Japanese melon dessert
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Richard Ekkebus of Amber shares his recipe for snap peas and cuttlefish
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Dignity Kitchen: Empowering Hong Kong’s disabled with Singapore-style street food
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Making a healthy, delicious Japanese macrobiotic bowl with chef Peggy Chan
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Breadwinner: French bakers reclaim world’s longest baguette title from Italy
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Michelin chefs to serve vegetarian, sustainable food at the 2024 Paris Olympics
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Insects swarm menu at London bug-based restaurant
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South Korean scientists develop a new meat alternative: beef rice
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Century egg: Explaining one of China’s most misunderstood foods
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Indonesian-Chinese influencer reimagines her mother’s kue lapis for the Instagram generation
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Top young Thai chefs create buzz in Bangkok’s fine dining scene
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Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
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‘Don’t mess it up’, says mum of Korean-American chef preparing White House state dinner for Yoon
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Japanese knife sales sparked by Covid cooking boom overwhelm small factory
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Edible art: Chef Smita Grosse on how to make a fiercely delicious chocolate dinosaur
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Crafting floral jelly cakes with former Malaysian architect turned 3D dessert artist
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Weed-infused bubble tea cashes in on Thailand’s budding cannabis craze
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Fried worm omelette: a Vietnamese delicacy not for the squeamish
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Hotpot tour bus in China offers sightseeing feast for the stomach and eyes
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Malaysia to ban the export of chickens from June 1
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Thais turn to crocodile meat as pricey pork pulls pig off the menu for Lunar New Year feasts
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How to make traditional mooncakes with five-star hotel dim sum master chef Tse Sun-fuk
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New York restaurant serves world’s most expensive French fries at US$200
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How to make a yuzu fried chicken rice bowl that offers 'everything you need in life'
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Chef Hideaki Sato from Ta Vie makes a fresh jasmine blancmange with Japanese melon
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Richard Ekkebus of Amber shares his recipe for snap peas and cuttlefish
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Dignity Kitchen: Empowering Hong Kong’s disabled with Singapore-style street food
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Making a healthy, delicious Japanese macrobiotic bowl with chef Peggy Chan