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?
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
Dashi is the base of countless Japanese soups.
These ultra-crisp fried chicken wings have a thin crust that crackles and crunches.
A creamy, rich chicken broth that's perfect for noodle soups.
A rich and filling soup that's loaded with layer upon layer of flavor.
Miso paste adds a deep savory backbone to this speedy risotto.
A silky, custardy, perfectly cooked egg with a light soy broth.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
Red miso paste is the best option for seafood-free homemade kimchi.
Sweet, savory, and intensely aromatic Thai-style grilled chicken.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
This soy-based sauce is delightfully sweet and garlicky.
Chasing the elusive wok hei with a blowtorch.
Build a better rice bowl.
You can do just about anything with this versatile cooking vessel.
All the components of a KBBQ feast, from meats to banchan to drinks.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
Sa sung are dried seaworms used to flavor pho broth in Vietnam.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Make the fiery, textured chili condiment your own.
Everything you’ll need to dive into Korean cooking.
The basics of kimchi, explained.
Learn to make tempura (almost) like a master.
The possibilities are endless.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
Basic staples any Chinese-food enthusiast should have on hand.
The unsung umami hero of Japanese cooking.
The Southeast Asian condiment can add unique, savory complexity to dishes of any provenance.
The basic building blocks of Japanese cooking, and where to find them in the US.
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.
Curry paste: it's not just for making Thai curry
Water velveting yields more tender, silky, and smooth stir-fried proteins.
How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
How to pick a wok that'll do the job.
A guide to Japanese style ramen noodles of every kind.
In the land of Cup Noodles, the Cup Noodle is king.
Málà is more than just Sichuan peppercorns.
Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.
An introduction to Lao cuisine.
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
Jianbing is quite possibly China's best-kept secret.
Watch the Chinese cooking expert demo her most favorite dish, ever.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
14 essential bites from the streets of Shanghai
The un-Japanese restaurant gives diners what they want: a good time.
One man's quest to discover why the packet of instant noodles beats the cup of instant noodles every time.
The Chinese-cooking expert's classic gets a worthy makeover.
The qualities that make a good mortar and pestle, and how to determine what kind you need.
We tried 9 brands of frozen pork dumplings so you wouldn't have to