Week 25: Boiling - Tonkotsu Ramen
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 24: Pride - Kueh Lapis
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 23: Oregano - Summer Garden Dessert (Oregano, Peach, Honey and Lemon)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 22: Pickling - Cheeseboard with Pickled Pears, Blackberries and Strawberries
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 21: New York City - The Big Apple
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 20: Lemons & Limes - Afternoon Tea
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 19: Tempering - Chocolate Easter Eggs
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 18: Taiwanese - Night Market (Ba Wan 肉圓, Yan Su Ji 鹹酥雞, Zhu Xie Gao 豬血糕, Tie Dan 鐵蛋)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 17: On Sale - Duck à l'Orange
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 16: Battered - Citrus Birthday Cake
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 15: Puerto Rican - Pernil, Arroz con Gandules and Tostones
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 14: DINOSAURS - Tyrannosaurus Cake (Chocolate and Peanut Butter Layer Cake)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 13: Homemade Pasta - Caramelle with Ricotta, Butternut Squash and Sage Butter
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 12: Tanzanian - Urojo (Zanzibar Mix)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 11: Nostalgic - Dim Sum (Lo Mai Gai, Har Gow, Siu Mai, Pai Gwut, Dan Tat)
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 10: Rice - Tumpeng
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 9: Caramelising - Croquembouche
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
I made a Gengar mousse cake cup
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Week 8: Animated - Gengar Mousse
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 7: Yoghurt - Aloo Tikki Chaat
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 6: A Technique You're Intimidated By - Silk Handkerchiefs, Walnut Beurre Blanc, Confit Egg Yolk
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 5: Aotearoa - Afghans and Anzac Biscuits
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 4: Cruciferous - Banchan
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 3: Stretching - Lanzhou Lamian
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.