Thai Riceberry is a cross-breed of Jao Hom Nin (a non-glutinous Thai purple rice) and Khao Dawk Mali 105 (Thai Jasmine rice) Photo, iStock. In most grocery stores or food markets, you’ll find aisles dedicated to rice and rice products. It’s a household staple in many countries and comes in a mind-boggling number of varieties. But it wasn’t until I went through 20 football fields worth of exhibit halls a few years ago at the THAIFEX-World of Food Asia international trade fair that I encountered my latest obsession: Thai riceberry, a new type of super nutritious (and delicious) brown rice. Hom ..read more

My first experience drinking matcha was when my parents sent me to stay with family in Ishinomki, Japan, when I was six. My obachan (grandmother) took me to her friend’s house, and I sat on the tatami mat as she whisked the matcha powder into a concentrated paste. I’ve been hooked ever since. This tea’s origins go back to travelling Japanese monks who learned how to grow tea on visits to China. To protect tea leaves from frost, they grew the plants in the shade and found that doing so resulted in a less astringent, more delicate flavour. When ready, young leaves are picked by hand, steamed, dr ..read more

Photo, Flickr/YourBestDigs. The best way to really know if your meat is cooked is by checking the internal temperature. Whether it's a chicken breast you don't want to dry out, or a splurge-worthy prime rib roast you (absolutely) don't want to overcook, this simple kitchen gadget can make all the difference when you're looking to impress, even if it's a one-pan meal meant just for you. Below we'll explain how to use a meat thermometer and how the different types on the market vary so you can make the best choice for your cooking needs. How to use a meat thermometer The good news is, it ..read more

Chances are you’ve heard of matcha, a special type of powdered Japanese green tea. But what exactly is “pink matcha,” the eye-catching trend that’s been appearing all over TikTok and Instagram?  The term “pink matcha” is a bit confusing. Some people mean a two-tone drink made from matcha combined with a pink layer, such as Starbucks' off-menu "pink drink" topped with cold foam blended with matcha. The pink layer gets its colour from various ingredients such as beetroot, rose petals or strawberries.  [instagram-oembed url="https://www.instagram.com/p/CDj4feiAoVc/"] Others are referrin ..read more

There’s no longer an excuse to have a sad desk lunch. This collection of soup, sandwich and salad recipes makes lunchtime easy. The sandwiches come together with leftovers from your fridge. The salads use ingredients that stay flavourful for days. And the soups can be made in advance. Bonus: They’re all vegetarian. So grab your favourite reusable container and get prepping for the ultimate power lunch. 4 Powerhouse Vegetarian Sandwiches To Amp Up Lunch Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speer ..read more

Thinking outside the box for flavour and texture combinations is crucial to a satisfying, meal- worthy salad—and to keep you looking forward to making (and eating) them. If prep time puts you off from going big on salads, these make-ahead options are just for you: Cold noodles, marinated beans and seasoned tomatoes get tastier with time. Bread and Tomato Salad Chili-spiced toasted bread, fresh cucumbers and plump tomatoes make this complex, flavourful salad perfect for lunch gatherings. Get the recipe for Bread and Tomato Salad. Miso Bagna Càuda Soba Noodle Salad Produced by Chantal Braganza a ..read more

Building a vegetarian sandwich is beautifully simple, and the best ones are often made with what you already have at home. Leftover eggplant? Perfect in a baguette with dill, labneh and pickled red onions. Grilled veggies? Add some cheese and pesto. You can enjoy these sandwiches with soup or salad, but they also stand deliciously on their own. Roasted Vegetable Sandwich with Pesto and Mozzarella The amount of veg in this recipe is just a guide. Roast as many of your favourite vegetables as you like on Sunday, and you'll have the base for a week’s worth of sandwiches. Get the recipe for this r ..read more

Get more vegetarian sandwich recipes ..read more

Produced by Chantal Braganza and Stephanie Han Kim; photography by Christie Vuong; food styling by Haley Polinsky; prop styling by Cailen Speers. Fredericks and Mae Small Cutting Board – Blue, 313designmarket.com. Get more vegetarian sandwich recipes ..read more

Soup’s an every-season food for me, and packing one for lunch always feels like a little treat for myself. They’re filling, as nutritious as you want them to be and practically demand that you don’t eat them in front of your computer. Plate some in a bowl, heat it up and maybe add a garnish or two. Then grab the biggest spoon you can find and dig in. Dal Tadka (Red Lentils with Spiced Oil) Tempering dried spices in hot oil to coax out their flavours is known as tadka as well as a few other names across India. It’s the expert-level step to layering flavour in many types of dishes, including thi ..read more