Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. More

Wheat-free tamari is the modern equivalent of the original soy sauce, using a slow fermentation process, turning soybeans into sauce over time. It has a far more complex flavor than mass-produced soy sauce, as well as a smoothness and balanced saltiness. After discovering tamari because I had to go gluten-free, I honestly prefer it to soy sauce now. More

For lack of a snappier marketing term, these bean curd noodles—also referred to as tofu strands or shredded tofu on the packaging—have been taking the place of wheat noodles in my kitchen when I'm in the mood for a flour-free staple. More

Why would you want dry, tasteless turkey burgers when their excellent beef counterpart is available? This Asian turkey burger answers that question—juicy and full of flavor, this one's in its own little tasty burger world. More

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent.... More

[Photograph: Nick Kindelsperger] I know this is a recipe for a rib-eye steak, but let's be honest and call this recipe what it is: a well-designed umami bomb. It's one the richest, meatiest things I've eaten in a while, and... More

Last week on NPR, Mark Bittman recommended savory oatmeal like it ain't no thang. "At lunch, you might have that same bowl of oatmeal, with perhaps um, oh, I don't know, scallions and soy sauce on top..." Ever curious about oatmeal, we tried it. More