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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?
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
A tonkotsu just like the one at your favorite ramen shop.
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.
The perfect dish for indulging your garlic-loving tendencies.
Light seasoning helps fried rice shine.
Simple chicken with complex flavors.
A classic one-pot Japanese chicken dish.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Homemade alkaline noodles for ramen.
How to soft boil and marinate the perfect eggs for ramen.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
One pot and 20 minutes for this Japanese fast-food classic.
The best bowl of ramen you've ever made.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Unleash the power of fresh spices.
A new use for leftover rice.
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!).
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.
Curry paste: it's not just for making Thai curry
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.
A guide to Japanese style ramen noodles of every kind.
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.
Highlights of a food-focused trip to Japan.
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.
Butter tea, yak jerky, and momos galore: an introduction to Tibetan cuisine
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