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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?
It will be hard not to put this sauce in and on everything.
Light seasoning helps fried rice shine.
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.
A tonkotsu just like the one at your favorite ramen shop.
A classic one-pot Japanese chicken dish.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Homemade alkaline noodles for ramen.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Simple chicken with complex flavors.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
How to soft boil and marinate the perfect eggs for ramen.
Pork chops with a sweet-and-savory caramelized crust.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Unleash the power of fresh spices.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
A recipe for near-restaurant-quality noodles to help you build a better bowl of ramen.
What's the best way to cook a frozen dumpling? Kenji breaks it down
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
How to make ramen (the noodles!).
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
A guide to Japanese style ramen noodles of every kind.
The possibilities are endless.
Jianbing is quite possibly China's best-kept secret.
14 essential bites from the streets of Shanghai
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
An introduction to Lao cuisine.
We tried 9 brands of frozen pork dumplings so you wouldn't have to
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
How to pick a wok that'll do the job.