The Magazine Asia

When we celebrate Thanksgiving with my stepmother-in-law’s family, I'm always asked to bring the cheese appetizer since I’ve written a few books on the subject. If you’re bringing a cheese plate...

Between its main and pool houses, the Beaumont property offers up to 22,000-square-feet of living space. The site of the largest oil boom in U.S. history and a key location...

Back in my single days, I made weekly batches of almond butter brownies—a healthier, flour-free, sweet treat I'd pack in my work lunches every day. They're still a go-to recipe,...

Lifting a cooked rice noodle sheet off the steamer. The secret to crossing a busy street in Hanoi without getting clipped by one of the $300 Chinese Honda motorcycles flowing...

Sun-ripened produce, from aubergines to olives, takes centre stage in Provence-Alpes-Côte d’Azur. Olive oil is essential to the Provençal pantry. The savoury tart pissaladière is topped with oily anchovies and...

This thick, cheese-laden take on the Italian original has become a culinary icon — but who exactly invented it? The deep-dish pizza was first served at Pizzeria Uno  in 1943...

These Polish dumplings can be filled with cheese, wild mushrooms, fruit or just about anything else you can think of. Though origin stories vary, the fact remains that pierogi started...

Belgian cuisine continues to be influenced by the flavours of its medieval past. The Brussels waffle, an essential component of Belgian cuisine, is typically topped with chantilly, ice cream or...

The kebab that’s seen the rise and fall of an empire has a rich history and contested origins. Earlier this year, Turkey applied to the EU to register ‘doner’ as...

This dish of spiced chicken in a creamy tomato sauce gained its popularity in the early days of newly independent India. It’s now a fixture on Indian restaurant menus worldwide—and...