This month David Goodridge tells us his preferences on butter; Florian Trento gives tips on clarifying stocks; and Eric Hendry shares a recipe for preserving lemons.

This month Florian Trento advises on whether to add salt to water when cooking pasta, Paul Lau gives a suggestion for a children's school lunch, and Paul McLoughlin talks about seasonal mushrooms and his favourite way to cook them.

This month Florian Trento tells us how to make the perfect roast; Eric Hendry offers a substitute for the spice, sumac; and David Goodridge answers a question on freezing meat.

This month Paul Lau gives a recipe for Peking Duck pancakes, Florian Trento provides tips on creating a lunch box for an eight-year-old, and David Goodridge highlights two seasonal ingredients.

This month Eric Hendry gives a recipe for a romantic Middle Eastern dish, Florian Trento gives non-wheat suggestions for making gnocchi, and Paul Lau talks about his favourite dishes to make for family and friends, including a recipe.

This month Eric Hendry talks about haloumi, David Goodridge provides a recipe for duck, and Florian Trento talks about The Peninsula's use of organic produce.

This month Ashton Hall provides a suggestion for an impressive three-course meal, including recipes. Paul McLoughlin answers a question on the use of organic produce, and Florian Trento tells us what he looks for in a chef.

This month Paul Lau talks about achieving Wok Hei at home, Paul McLoughlin talks about what it means to be a good chef, and Florian Trento tells us why he has not had a bad experience as a chef.

This month David Goodridge tells us about his biggest challenge as a chef, Paul Lau gives advice on vegetarian dishes for the elderly, and Florian Trento talks more about becoming an executive chef.

This month's questions are answered by Paul McLoughlin, Florian Trento and David Goodridge.

This month Paul Lau, Florian Trento and Michael van Warmelo answer your questions.

This month Paul McLoughlin, Florian Trento, and Paul Lau answers your questions.

April’s questions are answered by Florian Trento, Ashton Hall, and Paul Lau.

This month's questions are answered by Paul Lau, Gregoire Michaud, and Florian Trento

This month's questions are answered by Florian Trento, Paul McLoughlin and Ashton Hall.

WOM talks to Florian Trento, Tak Sum Lee and David Goodridge.

Congee has never been one of my favourites, having grown up associating it as food for when I am sick. I recently came down with food poisoning (an occupational hazard!), and was confined to nothing but the white goo for a week. However, helplessness led to a reformed view, with the discovery of...

WOM talks to Florian Trento and Paul Lau