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.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Take the Halal cart home with you.
Creamy, spicy, rich, and sweet.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
The off-the-cob version of Mexican grilled corn.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Stir-fried rice noodles with shrimp, pork, and vegetables.
A fresh and summery Italian classic.
Melty cheese on a stick!
A tonkotsu just like the one at your favorite ramen shop.
Light seasoning helps fried rice shine.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
The slow-cooked, crisply charred effect, no rotisserie required.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
An easy, pull-apart-tender, extra-porky roast.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
It will be hard not to put this sauce in and on everything.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
Spicy, fragrant scrambled eggs––Ready in a matter of minutes.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
The very best classic steak sauce you can make at home.
Bring these beans to your next potluck and wait for the compliments to roll in.
Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.
What's the best way to cook a frozen dumpling? Kenji breaks it down
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to make ramen (the noodles!).
Sometimes you want your pasta to be bright pink, dammit! Here's how @eatandcry does it
We ordered everything on the (secret) menu.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
A guide to Japanese style ramen noodles of every kind.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
10 dishes you can't afford to miss when eating in Peru
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
Everything you’ll need to dive into Korean cooking.
We tried 9 brands of frozen pork dumplings so you wouldn't have to
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
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.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.
How to pick a wok that'll do the job.