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).

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 ...

We tried "Morinaga Milk Cocoa Steamed Cake" and "Morinaga Milk Cocoa Chiffon Cake" out of the "Morinaga Milk Cocoa Series" jointly developed by Shikishima Pan and Morinaga, released from Saturday, ...

This recipe for Steamed Taro Cake (Wu Tao Gou 芋頭糕) is a classic dim sum dish, featuring taro, Chinese sausage and mushrooms mixed together to form a dense, savory cake. Enjoy it freshly steamed, or ...