From a sacred, traditional dish to international stardom – rendang is, indeed, an icon of this country.

"How we can do better" is a new column that takes an insider's look at various industries and the ways they could improve. In this installment, we delve into the ethical and moral codes of culinary promotion, especially the strategies that are closely tied to a specific culture.

Karl's cake, which has a pastry similar to a Hungarian specialty "beigli", a roll usually filled with poppyseed or walnut and traditionally made for Christmas, is filled with dried figs, plums, dates and apricots, as well as candied cherries, sugared orange peel, and roasted almonds.

PT Sasa Inti’s consistency in its environmental protection has finally paid off.

Every dish tastes better with a dash of soy sauce, even dessert: that's the ambitious pitch of Japanese food giant Kikkoman, hoping to persuade Indians to use it in curries, sweets and everything in between.

Tanasurga Organic swears by the power of quality ingredients to better one's health and attempts to extend this belief in their garden-to-table menu.  

The restaurant Serendipity 3 already claims world records for the most expensive burger (US$295) and ice cream sundae (US$1,000), so if the question is, "You want fries with that?" its answer is a resounding yes.

Herry Utomo, a professor at Louisiana State University's Rice Research Station and his team of researchers made fundamental changes to the rice grain to allow the digestion of carbohydrates into glucose to occur in a slower and safer manner, making it possible for diabetic people to safely eat rice.

La Patisserie bakery at Jakarta’s Four Seasons Hotel has reopened its door to present its latest line of artisanal cakes and dainty desserts that can be enjoyed at home or for gifting purposes.

Loved by many, Padang food is known for its rich taste with the use of coconut milk and chili paste among other spices. While traditionally use meat and animal products - especially cattle meat products and even offal - some restaurant owners decide to recreate Minang dishes by offering the vegan version.  

"Indonesian Icons" is a new column providing an in-depth focus on figures, elements and events that have defined the country, from noteworthy individuals and culinary delights to historic locales and indelible moments. In this edition, we focus on a staple in Bandung’s street food scene, Cibadak, an establishment that’s been dear to many Indonesians for decades.

French farmers are breeding millions of tiny predatory bugs and wasps to protect tomato plants.

After 17 years underground, swarms of cicadas are emerging across the eastern United States -- and for one Washington chef, the rare bug invasion was his cue for a cookout, with a side of food ethics.

The 2.7 million yen price tag at the season's first auction for the famed Yubari melons is still a snip compared to records for the prized produce.

The demand for convenience will drive the next transformation in food retail.

Vendors pushing wooden carts and selling Wonogiri chicken noodles have become a common sight in Indonesia. Their stories begin with one man.  

A list of instant noodles you may have overlooked or didn’t know existed, including - an ice cream noodle?

"It's a simple recipe, I've made it so many times for friends and family, and it's always a success," the 62-year-old Austrian says before filling the baked apple tart with nuts and vanilla custard.

Cointreau is now anticipating a strong start to its current fiscal year, after 2020/2021 sales dipped by 1.4 percent from the previous year to just over one billion euros ($1.2 billion).

Laid out like brightly coloured pieces of jewellery, each of Walter Musco's chocolate eggs is created as a tribute to a particular artist.

While berets and strings of garlic around the neck might be more stereotype than reality these days, long loaves of bread are still seen tucked under arms all over France on a daily basis. 

  In a phenomenon that has been dubbed "Salmon Chaos" by local media, around 150 mostly young people flocked to government offices in recent days to officially register a change in their name.

The companies said they are forming a joint venture called "The Planet Partnership" to create and market drinks and snacks made from plant-based proteins, which is Beyond Meat's specialty.

Coffee permeates almost every aspect of the Indonesian lifestyle, so much so it’s become a verb, ngopi. And while it may be just a hot beverage for most consumers, the business is a long-term investment toward sustainability for both domestic and international markets.

Since becoming the first Southeast Asian country to legalise medical marijuana in 2018, Thailand has ploughed ahead on the extraction, distillation and marketing of cannabis oil -- eager to capitalise on the multibillion-dollar industry.

Indonesians, or perhaps Asians in general, might be familiar with this conundrum: Is your meal really a meal if it doesn’t have any rice in it?

 “Giggling bread” and “joyfully dancing salad” aren’t the usual dishes on a menu in Thailand, but one eatery is hoping its cannabis-infused cuisine can lure foreign tourists and take the taboo out of the recently legalized leaf.

Although small in the face of South America's giants, Haiti is slowly developing its cocoa industry, earning better incomes for thousands of farmers and refuting the stereotype that culinary art is the preserve of wealthy countries.

The prestigious French gastronomic guide Michelin said Monday that next year it would launch its first selection of Moscow restaurants, which have recently experienced a renaissance.

As the year comes to an end, Christmas, which children have been looking forward to, is coming. Recently, a video called "Santa's White Beard" has gone viral, and children have copied what was depicted in the video. So what's the story?