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In the mood for a French bistro classic, or something like an Indian biryani? Browse our recipes by cuisine to help you nail down just the flavor profile you're craving.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Take the Halal cart home with you.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
A tonkotsu just like the one at your favorite ramen shop.
Tall and light with a crisp shell and a lightly chewy center.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
The perfect dish for indulging your garlic-loving tendencies.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
Red beans and rice are good right away, but they're even better the next day.
Light seasoning helps fried rice shine.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
This crusty, moist focaccia requires no kneading or stretching.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
So easy, it's practically done before you start.
Cheesy, gooey, crisp-crusted, and satisfying.
Simple chicken with complex flavors.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
You can do just about anything with this versatile cooking vessel.
All the components of a KBBQ feast, from meats to banchan to drinks.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
This Italian fish sauce packs a serious savory punch.
For easy entertaining, bring the raw bar home.
How to make ramen (the noodles!).
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Make the fiery, textured chili condiment your own.
Everything you’ll need to dive into Korean cooking.
The basics of kimchi, explained.
The possibilities are endless.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Basic staples any Chinese-food enthusiast should have on hand.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
The core items you'll need to get started making great Mexican food at home.
The basic building blocks of Japanese cooking, and where to find them in the US.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.
Forget all the polenta dogma you've heard—we have some new rules to share.
What is sumac good for? Practically everything.
What's the best way to cook a frozen dumpling? Kenji breaks it down
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
Everything you need to know to host a Chinese hot-pot feast at home.
Making tortellini from scratch? Totally hardcore. @eatandcry shows you how
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
Tacos for potluck? Yes, there's a way, and it's amazing.
A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.
A guide to Japanese style ramen noodles of every kind.
10 dishes you can't afford to miss when eating in Peru
Takis are the best new snacks in our lives these days.
An introduction to Lao cuisine.
14 essential bites from the streets of Shanghai
Jianbing is quite possibly China's best-kept secret.
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
A guide to the steps, both large and small, that can help you start cooking like an Italian.
How the New York slice evolved over the years.
We dare you not to get hooked on these.
Get to know a few of our favorite meaty, spicy, gooey Mexican sandwiches.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.
Love Italian food? That makes all of us. 5 essential cookbooks for your collection
We tried 9 brands of frozen pork dumplings so you wouldn't have to
Make your best barbecue ever using a smoker.