Author: ASIF ALI

Cooking becomes easy when you understand basic kitchen conversions. One of the most common questions home cooks and bakers ask is: “How many tablespoons in 1/3 cup?” As a chef with 8 years across multiple cuisines and former sales chef at UFS, I have seen countless recipes fail because of poor measurements. Cooking and baking use both volume and weight. The simple answer is: 1/3 cup = 5 tablespoons + 1 teaspoon (≈ 5.33 tablespoons) 1/3 US cup equals 5 tablespoons plus 1 teaspoon. If you prefer a decimal: 1/3 cup ≈ 5.333 tablespoons or about 78.9 millilitres. Conversion Table:…

There are exactly 8 tablespoons in 1/2 cup. One cup equals 16 tablespoons, so half equals 8 tablespoons. But here’s what 99% of chefs won’t tell you that this changes depending on which country’s recipe you’re following. Here is the Real Story Most Cooks Miss I worked 8 years in multi-cuisine kitchens, including as a sales chef at UFS (Unilever Food Solution). I have seen recipes fail because people didn’t know US tablespoons differ from UK and Australian tablespoons. Country1 Tablespoon VolumeTablespoons in 1/2 CupUS14.79 mL (≈15 mL)8 tbsp UK15 mL8 tbsp (nearly same) Australia20 mL6 tbsp only Metric cup system250 mL per…

This exquisite lobster bisque with saffron infusion is not just another my soup recipe. It is a culinary masterpiece that brings restaurant-quality luxury to your kitchen. The velvety smooth texture combined with the delicate golden aroma of saffron creates something truly special. You will understand exactly “how to make Lobster Bisque Recipe”, “what makes it healthy”, and why Saffron Lobster Bisque dish deserves a place on your table for special occasions. I have worked with seafood menus and premium soups throughout my years in the food industry. One lesson I have learned is that exceptional lobster bisque always starts with…

This easy chicken chowmein recipe sits right next to classics like Chicken Fried Rice, and Chicken Manchurian on most Chinese menus. Most chicken chowmein recipes you find online are either missing key ingredients or they are written by someone who has never actually cooked in a professional kitchen. I have spent over 8 years in the restaurant industry working as a Sales Chef with UFS Pakistan and I have watched home cooks overcomplicate what is actually one of the simplest Chinese dishes you can make.  This easy chicken chowmein recipe is the kind I would make if I came home…

Restaurant food is expensive in 2026 because of rising rent, labor costs, ingredient inflation, and operational waste not because of high profit margins. I have been in professional kitchens for a long time. And the one question that follows me everywhere is not about cooking techniques. It is not about recipes either. A few nights ago, after dinner service, I sat in the kitchen office reading comments on a post we shared on the Bunchway LinkedIn page. The post was simple. Why restaurant food prices feel so high now. I thought a few chefs might react to it. Instead, restaurant…

For many food lovers, continental food first appeared at weddings, hotel buffets, or those fancy restaurants where sizzling steak arrived with mashed potatoes and sautéed vegetables. But real continental cuisine is much deeper than “white sauce pasta” or grilled chicken. Continental food is not just a food category, but a complete cooking philosophy. Here, flavor is not created by overloading, but through perfect balance. Every ingredient is allowed to speak in its own voice, without being buried under heavy masalas. The real charm of this cuisine lies in its simplicity and impeccable technique. Unlike bold desi flavors that hit you…

Cabbage is everywhere in 2026. It is cheap. It is packed with fiber and takes heat like a champ. Roast it right and it turns into something people will ask you about. This recipe is simple. Cut a cabbage into wedges, roast it hot, drizzle hot honey over the top, and finish with feta and herbs. That’s the whole story. But at the end the result is crisp edges, soft center, sweet heat, and a little saltiness from the cheese. It works every single time. I have made this for weeknight dinners, meal prep, and even dinner parties. Every single…

I was sitting in my Restaurant kitchen and I was thinking about my Momi’s masala dabba. That old, dented steel tin. The one with seven little compartments, each one stained a different color, turmeric yellow, chili red, coriander brown. She had it at least 20 years old for as long as I can remember. In Pakistani home cooking, that masala dabba isn’t just a spice box. It is basically family history. When I first moved out and tried to cook on my own, I genuinely thought I could just copy what she did. Add some zeera. Throw in the Chilli/mirch.…

Two years ago, a Cothm Student named Hifsa walked into my kitchen in Faisalabad. She’d been living in UAE for five years and missed her mother’s chicken karahi so badly. She said, ‘I follow every recipe on Youtube, but it never tastes like home.’ I asked her one question: ‘Do you bhunao your masala properly?’ She looked confused. That’s when I realized that most people don’t fail at Pakistani cooking because they lack recipes. They fail because no one teaches them the techniques.” The Problems are here: Cooking is chemistry. If you add things in the wrong order, the reaction…

Cadbury has confirmed that its new Golden Dipped chocolate bar will launch in UK supermarkets later this year, and social media discussions have already started. As a food lover, you may have already tried Cadbury Fuse (combines chopped peanuts, caramel, and crunchy fudge or cereal pieces inside ), Twirl and Dairy Milk flavors before. But this time, Cadbury seems to be planning something a little different. The new bar combines classic chocolate with a golden caramel-style coating, which is why people are already calling it a “luxury snack vibe” even before launch. This is not just another new flavor, it…