Pairing this Valpolicella Ripasso Classico with the duck breast is a clever and right choice.

As Halloween approaching in one week, the timing of introducing this popular Taiwanese snack with a spooky name is just perfect. The name of the dish is called Coffin Bread.

Shacha sauce is a dark paste that is primarily used in Fujian, Chaoshan, and Taiwanese cuisines. It has a savory, briny and slightly spicy taste.

What make Cold Sesame Noodles so special and addictive is the dressing. It is the focal point of this dish.

I picked Hild Elbling Sekt, a German sparking wine made from Elbling grape to pair with these dishes and the outcome was surprisingly good.

Today, we are pairing the soy sauce spicy version with a red wine from Rioja region of Spain.

Makegeolli, a korean alcoholic beverage, is milky, off-white, and slight sparkling rice wine.

Falanghina, a white grape variety, is consider Campania’s oldest variety along with Aglianico.

Do you know Bordeaux is the birthplace of Malbec and it was widely planted in Bordeaux before the devastating frost in 1956?

This organic Avinyó vintage Cava is made of méthode traditionnelle (going through second fermentation in the bottle just like Champagne does).

Kamotsuru Shuzo was found in 1918 and “Tokusei Gold” is their signature brand with gold cherry petal in it.

Can Alsatian Pinot Noir Maison Kuentz-Bas take on Dorade in Chilly Bean Sauce and Pork Sandwich?

A pure enjoyment to enjoy spring vegetable tempura with a glass of elegant Senkin Modern Mumu Junmail Daigingo.

On 3 Meals A Day Series, Joyce shares what they eat on a daily bases, from pairing Buchegger Grüner Veltliner with Tomato and Mushroom Scrambled Eggs and Cream Corn Soup to Surf and Turf Taco dinner with Tequila Sunrise.

I made this cheerful Bellini by using the fresh pear purée then topping with Zardetto Prosecco Superiore

Since both of us starting to work from home, we decided to launch this “3 Meals a Day” project to track what we’ve been cooking during the pandemic.

How can you not love Rioja Blanco, especially when it is made by Lopez de Heredia?