Recipes & Guides

Smoky, peppery and built for the grill. What goes into Cajun seasoning, how it differs from Creole, and three dishes that make a tub disappear fast.

Sharp, smooth and the secret behind half the sauces on a French menu. What sets Dijon apart from yellow and wholegrain mustard, plus a vinaigrette and a steak sauce worth memorising.

Tiny, briny and seriously underrated. What capers actually are, how to use them like a chef, and three dishes that prove a spoonful changes everything.

Tiny pearls, big crunch. What tobiko actually is, how the colours differ, how it compares with masago and ikura, and how sushi chefs use it to make a plate pop.

Heat, citrus and crunch in one shake. What goes into Japan's seven-spice blend, how it differs from ichimi, and three dishes where a pinch makes all the difference.

After months of shipping delays and material shortages, our most in-demand Japanese pantry staples are finally back in stock in Dubai — from Shimadaya ramen noodles to real chopped wasabi and premium shellfish.

Pistachio, rose, saffron and date are the flavours defining 2026, and nowhere is better placed to do them justice than Dubai. The trend, and how to build it well.

What the city's best restaurants have in common in 2026, from the Time Out Award winners to the role great sourcing plays behind every top table.

High above the Palm, SUSHISAMBA is all spectacle, but its award-listed bar team is the real story. A look at one of Dubai's defining drinks programmes.