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).

We may receive a commission on purchases made from links. Making even the simplest cakes can sometimes be fickle. Baking is a science, and not paying attention to details like measurements, rest times ...

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?

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 ...

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 ...

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 ...

Everytime someone serves fishcakes, I can't help thinking how nice it would be if they were made with meat! Well here it is. It works with beef mince or lamb mince, but the 'veal' mince is best ...

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 ...