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?
A rice bowl meal featuring crisp-skinned chicken, garlicky spinach, and nubs of fried garlic.
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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Light seasoning helps fried rice shine.
Homemade alkaline noodles for ramen.
A classic one-pot Japanese chicken dish.
It'll be hard not to put this sauce in and on everything.
Simple chicken with complex flavors.
A one-pan, one-bowl meal that's as well-rounded as it's easy to make.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Give chicken the spicy, chargrilled, cheesy life it deserves.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
One pot and 20 minutes for this Japanese fast-food classic.
A salmon rice bowl doesn't have to take long to prepare.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
How to soft boil and marinate the perfect eggs for ramen.
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.
Málà is more than just Sichuan peppercorns.
A guide to Japanese style ramen noodles of every kind.
An introduction to Lao cuisine.
Jianbing is quite possibly China's best-kept secret.
14 essential bites from the streets of Shanghai
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
Meet the cooks reshaping Filipino cuisine around the world.
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.
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