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.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
A quick and easy stir-fry.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Hot, sour, sweet, amazing.
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
A silky and comforting rice porridge.
A rainbow of stir-fried flavor.
Deep-fried battered chicken in a sweet, sour, and savory glaze.
Fried shrimp, crisp green onions, garlic, chili flakes.
Flavorful lamb soup with a spicy, tingly shredded lamb topping.
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.
14 essential bites from the streets of Shanghai
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.
You need to book a trip to Taiwan yesterday
Butter tea, yak jerky, and momos galore: an introduction to Tibetan cuisine
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
If you were a dim sum cart, what would you see?
Where sweet and sour pork really came from
15 of my favorite bites and sips from the vast culinary landscape of China.
8 dishes to bring you daji dali—good luck and great prosperity.
Figs, noodles & lamb galore: must-try foods of Kashgar, the oasis city on China's Silk Road