Asian Recipes

This Stir-Fry Hack Changes Everything

Chasing the elusive wok hei with a blowtorch.

7 Rules for a Better Rice Bowl

Build a better rice bowl.

Everything You Can Do With a Wok

You can do just about anything with this versatile cooking vessel.

An Introduction to Korean Barbecue

All the components of a KBBQ feast, from meats to banchan to drinks.

Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast

Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

The Ultimate Guide to Making Ramen Noodles at Home

How to make ramen (the noodles!).

Why You Should Keep Instant Dashi in Your Pantry

Need more dashi in your diet? Let us help.

How to Make a Japanese Breakfast

With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything

Make the fiery, textured chili condiment your own.

How to Stock a Korean Pantry

Everything you’ll need to dive into Korean cooking.

Kimchi 101: It Ain't Just Cabbage

The basics of kimchi, explained.

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.

Everything You Can Do With Kimchi

The possibilities are endless.

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

How to Stock a Chinese Pantry: Essential Staples to Keep on Hand

Basic staples any Chinese-food enthusiast should have on hand.

Everything You Can Do With a Bottle of Fish Sauce

The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.

How to Stock a Thai Pantry

How to Stock a Japanese Pantry: 13 Indispensable Ingredients

The basic building blocks of Japanese cooking, and where to find them in the US.

The Food Lab: Follow These Rules for the Best Fried Rice

How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.

The Best Way to Cook Frozen Dumplings

What's the best way to cook a frozen dumpling? Kenji breaks it down

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

Turn Your Pasta Into Ramen With Baking Soda

Why You Should Be Cooking With Thai Basil

How to Throw a Dim Sum Party at Home

The Serious Eats Guide to Shopping for Asian Noodles

Chinese Velveting 101: An Introduction to Water-Velveting

Water velveting yields more tender, silky, and smooth stir-fried proteins.

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

A Guide to Tofu Types and What to Do With Them

How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.

Chinese Noodles 101: The Chinese Egg Noodle Style Guide

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Pantry Essentials: All About Teriyaki

How to Slice Chicken Breast for Stir-Fries

Cutting slightly against the grain makes for perfect stir-fried chicken morsels.

Pantry Essentials: All About Ssämjang

How to Cook Crispy Tofu Worth Eating

This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.

Seriously Asian: Perilla Leaves

The Serious Eats Guide to Dim Sum

How to Buy, Season, and Care for a Wok

How to pick a wok that'll do the job.

Where to Buy Thai Ingredients in New York City

Get to Know Sichuan's Ginger Juice Flavor With Fuchsia Dunlop

Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

The Serious Eats Guide to Ramen Styles

A guide to Japanese style ramen noodles of every kind.

How to Make a Japanese Breakfast

With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.

An Introduction to Korean Barbecue

All the components of a KBBQ feast, from meats to banchan to drinks.

An Introduction to the Korean Table

Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.

Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop

They should have called it "freaking delicious flavor"—there's nothing strange about it.

Get to Know Málà, Sichuan Food's Most Famous Flavor

Málà is more than just Sichuan peppercorns.

The Serious Eats Field Guide to Chinese Pastries

25 Malaysian Dishes You Should Know

Beyond Málà: Fuchsia Dunlop on Sichuan's Fish-Fragrant Flavor

Watch the Chinese cooking expert demo her most favorite dish, ever.

Ask a Sommelier: The Best Wine for Thai Food

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing

10 Sensational Stops for Japanese Food in Shinjuku, Tokyo

A Guide to the Essential Dishes of Laos

An introduction to Lao cuisine.

Why Jianbing is China's Most Popular Street Breakfast

Jianbing is quite possibly China's best-kept secret.

How I Learned to Stop Ordering 'Thai Spicy'

A Lesson in Cambodian Cooking, From a Mother-Daughter Duo

We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.

Benihana and the Question of Cultural Appropriation

The un-Japanese restaurant gives diners what they want: a good time.

Editor's Picks: The Best Things I Ate in Japan

Highlights of a food-focused trip to Japan.

We Pit Cup Noodles Against Cup Noodle and the Difference Is Real

In the land of Cup Noodles, the Cup Noodle is king.

Shin Ramyun Is Terrible! (Long Live Shin Ramyun!)

One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.

Fuchsia Dunlop Is a Master of Sichuan Cooking. This Cookbook Is Proof.

The Chinese-cooking expert's classic gets a worthy makeover.

How to Pick the Best Mortar and Pestle

The qualities that make a good mortar and pestle, and how to determine what kind you need.

Taste Test: The Best Frozen Pork Dumplings

We tried 9 brands of frozen pork dumplings so you wouldn't have to

An Introduction to the Spicy, Fishy World of Thai Snacks

Top 10 Instant Noodles from Around the World

Seriously Asian: Top 6 Asian Cookbooks of 2010

Seriously Asian: 'The Wei Chuan Cookbook' Was My 'Joy of Cooking'

How to Buy, Season, and Care for a Wok

How to pick a wok that'll do the job.