[VOVWORLD] - Gato Entremet, one of La Parisienne’s specialty cakes, is a cake that combines striking presentation with layers of delicate flavors. With its elegant appearance, Gato Entremet can be both the centerpiece of a celebration and a dessert to share with family and friends. It’s a great example of how modern pastry making brings together technique, texture, and presentation.

[VOVWORLD] - Vietnam Burger Fest 2026 – Hanoi Edition came alive with sizzling grills, the irresistible aroma of freshly cooked burgers, and the lively chatter of excited crowds. With juicy burgers, refreshing drinks, fun games, and live entertainment, the festival offered a mouthwatering celebration of food, flavor, and fun.

[VOVWORLD] - What happens when premium Canadian beef meets the vibrant flavors of Northwest Vietnam? Chef Tran Le Thanh Thien, President of the Asian Chefs Association, creates a unique fusion experience with Canadian outside skirt beef infused with a Northwest Vietnamese herb marinade, enhanced by the distinctive aromas of mac khen (Sichuan pepper) and hat doi (doi seed).

[VOVWORLD]- Taro has a naturally mild, creamy, and slightly nutty character. Paired with coconut milk, it creates a combination that is smooth, fragrant, and pleasantly rich, one that has found its way into everything from traditional desserts to modern drinks and pastries.

[VOVWORLD] - Welcome to “Food Delight,” where delicious food comes with a story. Today, we’re heading into the kitchen with Chef Rosa Vasconcelos from England to discover a wonderfully moist and fruity pineapple cake.

[VOVWORLD] - For this year’s Mid-Autumn season, the Savor Cake in Hanoi has brought together a range of flavors in its gift set, from familiar choices such as mixed nuts, green bean and young coconut to savory fillings, as well as more contemporary flavors including matcha pistachio, oolong tea, and red date and cordyceps. Among them is a particularly intriguing one: Luu Sa dark chocolate lava.

[VOVWORLD] - The Mid-Autumn Festival is more than a month away, but whenever it comes around, some things never change. Families gather, tea is poured, and mooncakes take pride of place on the table. But the mooncakes themselves are changing. Traditional flavors are still popular, while bakers are finding new ways to make familiar combinations more appealing. One example is the lotus seed mooncake with salted egg yolks and soft snow skin.

[VOVWORLD] - Stewed beef is a familiar comfort food, but today, Chef Tran Le Thanh Thien gives this Vietnamese classic a premium twist, using tender Canadian beef rib fingers instead of traditional cuts and slow-cooking them with aromatic spices for a rich, flavorful dish.

[VOVWORLD] - Looking for a dessert that's warm, comforting, and crunchy on top? In today's episode of Food Delight on VOV24/7, we're making a classic apple crumble. With its soft, cinnamon-spiced apples and crisp, buttery topping, this traditional dessert is the delicious treat for any occasion.

[VOVWORLD] - Today's treat is the brownie, a dessert loved for its rich chocolate flavor, moist texture, and signature crusty top. Simple in appearance, it's a cake that depends on careful balance rather than complicated techniques.