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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
A tonkotsu just like the one at your favorite ramen shop.
A sweet-sour marinade for grilled chicken skewers.
Light seasoning helps fried rice shine.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Warming, without the burn.
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.
Simple chicken with complex flavors.
Fry your shallots to make a crispy Thai garnish and an aromatic oil.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Pork chops with a sweet-and-savory caramelized crust.
How to soft boil and marinate the perfect eggs for ramen.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
Steam your way to sticky rice perfection.
One pot and 20 minutes for this Japanese fast-food classic.
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
Everything you’ll need to dive into Korean cooking.
Jianbing is quite possibly China's best-kept secret.
An introduction to Lao cuisine.
The possibilities are endless.
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 basics of kimchi, explained.
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.