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.
A pressure cooker makes this classic long-cooked recipe in record time.
Easy, peasy, sesame-marinated greens.
Soy sauce chicken gets a weeknight Coca-Cola twist.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Take the Halal cart home with you.
Stir-fried rice noodles with shrimp, pork, and vegetables.
It'll be hard not to put this sauce in and on everything.
A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Light seasoning helps fried rice shine.
Red beans and rice are good right away, but they're even better the next day.
Cooking brisket in a pressure cooker cuts down the cook time significantly.
A tonkotsu just like the one at your favorite ramen shop.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
A classic one-pot Japanese chicken dish.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
An easy, pull-apart-tender, extra-porky roast.
Pan pizza, Motor City–style.
Thick, hearty, loaded with flavor, and entirely customizable.
Chasing the elusive wok hei with a blowtorch.
Mustard oil is a flavorful oil that belongs in every well-stocked pantry.
Build a better rice bowl.
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.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
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 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.
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.
In the land of Cup Noodles, the Cup Noodle is king.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
A guide to Japanese style ramen noodles of every kind.
10 dishes you can't afford to miss when eating in Peru
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Takis are the best new snacks in our lives these days.
Málà is more than just Sichuan peppercorns.
Watch the Chinese cooking expert demo her most favorite dish, ever.
An introduction to Lao cuisine.
A guide to the steps, both large and small, that can help you start cooking like an Italian.
We dare you not to get hooked on these.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
The Chinese-cooking expert's classic gets a worthy makeover.
A custom gift box of our favorite Italian goods at Gustiamo.
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.