We can't get enough Kung Pao chicken, and we never tire of black sesame ice cream. These Asian recipes cover take-out classics and dishes that might be new to you. Red dates in warm osmanthus syrup, anyone?
Easy, peasy, sesame-marinated greens.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Soy sauce chicken gets a weeknight Coca-Cola twist.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
Stir-fried rice noodles with shrimp, pork, and vegetables.
It'll be hard not to put this sauce in and on everything.
A tonkotsu just like the one at your favorite ramen shop.
Light seasoning helps fried rice shine.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
A classic one-pot Japanese chicken dish.
Sticky, sweet, and salty spuds
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Homemade alkaline noodles for ramen.
Fragrant jasmine rice with crab, garlic, and chilies.
Simple chicken with complex flavors.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Make good fried rice great with a simple wok hei hack.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Give chicken the spicy, chargrilled, cheesy life it deserves.
One pot and 20 minutes for this Japanese fast-food classic.
Chasing the elusive wok hei with a blowtorch.
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.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
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 basics of kimchi, explained.
Learn to make tempura (almost) like a master.
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 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.
What's the best way to cook a frozen dumpling? Kenji breaks it down
Everything you need to know to host a Chinese hot-pot feast at home.
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.
How to pick a wok that'll do the job.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
A guide to Japanese style ramen noodles of every kind.
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.
Málà is more than just Sichuan peppercorns.
Watch the Chinese cooking expert demo her most favorite dish, ever.
An introduction to Lao cuisine.
Jianbing is quite possibly China's best-kept secret.
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
The un-Japanese restaurant gives diners what they want: a good time.
Highlights of a food-focused trip to Japan.
In the land of Cup Noodles, the Cup Noodle is king.
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.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
We tried 9 brands of frozen pork dumplings so you wouldn't have to