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?
A silky, custardy, perfectly cooked egg with a light soy broth.
Three magic ingredients: Japanese mayo, rice vinegar, and hot mustard.
Japanese chicken meatballs seasoned with fresh ginger, garlic, and sesame oil.
These bite-sized crispy pork ribs are almost too good.
Easy, peasy, sesame-marinated greens.
This soy-based sauce is delightfully sweet and garlicky.
A Beijing street-food classic.
This deeply savory Japanese omelette comes together in just minutes.
Fragrant jasmine rice with crab, garlic, and chilies.
Miso paste adds a deep savory backbone to this speedy risotto.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Korean fried chicken gets its kick from fiery gochujang.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
A simple salted salmon that recalls the Japanese breakfast staple.
How to make soup dumplings at home: Time-consuming, but worth every minute.
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 Chinese dinner menu to accompany the 2019 film The Farewell.
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.
Jianbing is quite possibly China's best-kept secret.
We explore Cambodian cuisine with Chinchakriya Un and her mother, via two classic dishes.
They should have called it "freaking delicious flavor"—there's nothing strange about it.
Watch the Chinese cooking expert demo her most favorite dish, ever.
Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.
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