17 Recipes for a Homemade Dumpling Feast

20 Great Ways to Use Sichuan Peppercorns

The only thing better than Sichuan peppercorns? 20 great ways to use them all up

16 Appetizers to Ring in the Chinese New Year

16 delicious ways to ring in the Chinese New Year (or at least get the party started)

Four Essential Northern Thai Dishes to Make Right Now

19 Southeast Asian Recipes We Love

Serious Entertaining: A Thai-Style Tapas Dinner

Serious Entertaining: A Summer Thai Feast

Serious Entertaining: Japanese Home Cooking

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Upgrade your instant ramen with these quick and easy hacks.

8 Recipes for Lunar New Year

Photo of the Day: Best Menu Ever

Photo of the Day: Chinese Take-Out of the Future

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.

Dashi 101: A Guide to the Umami-Rich Japanese Stock

The unsung umami hero of Japanese cooking.

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.

Rethinking Vinaigrettes: The Case for Dropping the Acid

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

Do You Know Your Tsukemono? A Guide to Japanese Pickles

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

How to Slice Chicken Breast for Stir-Fries

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

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.

Fuchsia Dunlop on Chinese Cooking Heroes and the Best Chinese Cookbooks

. @Fuchsiadunlop on the best cookbooks + her Chinese cooking heroes

An Introduction to the Spicy, Fishy World of Thai Snacks

Eileen Yin-Fei Lo's Favorite Cookbooks

Taste Test: All the Flavors of SeaSnax

Read This Now: "Pretty Good Number One," A Fish-Out-of-Water Tokyo Tale

Taste Test: Kinoko No Yama vs. Choco Boy, Mushroom-Shaped Chocolate Snacks

Taste Test: Chocolate-Covered Biscuit Sticks (Pocky and Pocky Copycats)

Taste Test: Asian Chocolate-filled Cookie Snacks

Top 10 Instant Noodles from Around the World

Taste Test: Cabbage Kimchi

Seriously Asian: Top 6 Asian Cookbooks of 2010

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

Taste Test: Ready-Made Japanese Curry

Taste Test: Japanese Curry Roux Mixes

An Introduction to Korean Cooking in Recipes

Korean home cooking starter pack...go!

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

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

Miyazaki’s Magical Food: An Ode to Anime’s Best Cooking Scenes

Iconic food scenes from Studio Ghibli animated films.

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

Málà is more than just Sichuan peppercorns.

More Than Málà: A Deeper Introduction to Sichuan Cuisine

A Guide to the Essential Dishes of Laos

An introduction to Lao cuisine.

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 the Korean Table

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

25 Malaysian Dishes You Should Know

An Introduction to the Spicy, Funky World of Korean Soups and Stews

Get to know the real core of Korean cuisine:

9 Must-Try Vietnamese Drinks

Why Jianbing is China's Most Popular Street Breakfast

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

How to Stock a Sichuan Pantry, According to Fuchsia Dunlop

Just a few ingredients are all you need to unlock Sichuan flavors at home.

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

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