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?
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Turn a simple slow-roasted pork shoulder into a Thai-inspired feast.
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.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Pork chops with a sweet-and-savory caramelized crust.
A classic one-pot Japanese chicken dish.
Simple chicken with complex flavors.
Subbing vinegar for lime juice gives this punchy dipping sauce some staying power.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Fry your shallots to make a crispy Thai garnish and an aromatic oil.
Steam your way to sticky rice perfection.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
How to soft boil and marinate the perfect eggs for ramen.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
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.
A guide to Japanese style ramen noodles of every kind.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
14 essential bites from the streets of Shanghai
The possibilities are endless.
Everything you’ll need to dive into Korean cooking.
An introduction to Lao cuisine.
Jianbing is quite possibly China's best-kept secret.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
We tried 9 brands of frozen pork dumplings so you wouldn't have to
Basic staples any Chinese-food enthusiast should have on hand.
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.