Chef Cushing discovers that a huge part of North America has more in common with the weather and agriculture of the northeastern area of China than with Canton or Sichuan, but the cuisine is hard to find. But as Christine has learned, immigration is everything when it comes to portable
cuisines. ...

According to science, humans are the only mammals that are attracted to sour. Chinese medicinal believes says that ‘sour’ can help digestion and whet the appetite.

In traditional Chinese cuisines it is often used for balance but in south East Asian versions of Chinese dishes it is often quite f...

Despite popular belief, ‘spicy’ in Chinese cuisines is not always hot! In various Chinese cuisines, spices are complex and varied. Chef Christine visits the Malaysian island of Penang, a location historically important to the story of spice trade, with TV celebrity Chef Wan for a fun and fact fil...

This traditional Chinese flavor is much discussed and debated! It’s said that MSG was created to replicate this amazing taste, which chefs once achieved through skillful preparations. While often compared to umami, culinary experts argue that xian is completely different.

In Taiwan, Chef Christi...

Chef Christine Cushing explores the ramifications of the beginning of a new worldwide wave of Chinese cuisine and the launching point for the evolution into a more global interpretation of Chinese cuisines. She begins her exploration looking at the ramifications of generations of classically trai...