Real-deal congee, Sichuan-style wontons, and takeout-style kung pao chicken—hungry yet? We've got you covered with a whole range of Chinese, Chinese-American, and Chinese-influenced recipes.
A Chinese dinner menu to accompany the 2019 film The Farewell.
Enjoy better kung pao chicken, General Tso's, fried rice, and more Chinese-takeout classics, any time you want.
The only thing better than Sichuan peppercorns? 20 great ways to use them all up
16 delicious ways to ring in the Chinese New Year (or at least get the party started)
Just a few ingredients are all you need to unlock Sichuan flavors at home.
Homemade hand-pulled noodles? Thanks, science!
Chasing the elusive wok hei with a blowtorch.
You can do just about anything with this versatile cooking vessel.
Make the fiery, textured chili condiment your own.
Basic staples any Chinese-food enthusiast should have on hand.
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.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
The high-powered solution to Cantonese-style stir-frying at home.
The Chinese-cooking expert's classic gets a worthy makeover.
We tried 9 brands of frozen pork dumplings so you wouldn't have to
. @Fuchsiadunlop on the best cookbooks + her Chinese cooking heroes
Málà is more than just Sichuan peppercorns.
Jianbing is quite possibly China's best-kept secret.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Go on a spicy food bender in Hunan
Watch the Chinese cooking expert demo her most favorite dish, ever.
14 essential bites from the streets of Shanghai
Butter tea, yak jerky, and momos galore: an introduction to Tibetan cuisine
Figs, noodles & lamb galore: must-try foods of Kashgar, the oasis city on China's Silk Road
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
15 of my favorite bites and sips from the vast culinary landscape of China.
If you were a dim sum cart, what would you see?
You need to book a trip to Taiwan yesterday
Part 1 of @thefoodlab's travel diaries. Follow along as he explores Beijing!