This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Pandan is Southeast Asia’s ...

Heralded as “the first new cake in 100 years” when it was introduced, the chiffon cake -- one of the darlings of midcentury cuisine -- became famous for its wonderfully light and airy texture, ...

Pandan, also known as screwpine, is no stranger to Southeast Asian kitchens. A commonly used culinary ingredient in these parts for centuries, pandan is the latest new "It" ingredient for Western ...

Profiteroles – ice cream or cream filled puffs – are a classic French dessert that almost everyone likes. Usually, the ice cream is vanilla and the profiteroles are served with a rich, warm chocolate ...

Alimah’s granddaughter Amalul is a self-proclaimed bubble tea connoisseur, which is why it makes perfect sense for her to be brewing up these bright green delights at Island Dreams Cafe. This recipe ...

Properties: Thaw and rinse frozen leaves before use; refreeze. Refrigerate fresh leaves for a week, then freeze. Or, use bottled pandan essence. Uses: Flavoring for sweet and savory dishes. Flavors: ...

Add Yahoo as a preferred source to see more of our stories on Google. This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian ...