Asian
This Soy Sauce is Better Than Anything You've Had from the Grocery Store
It's imported from Japan—and available on Amazon.
A Lunar New Year Menu That Goes Beyond Dumplings
China's Spring Festival is a two-week feast, but no two Lunar New Year menus are alike. Mine involves a whole fish, rice pudding, and sure, a dumpling or two.
The Case for the Cumin Seed
The versatility of the cumin is practically unmatched in the spice world. But if you're buying the pre-ground stuff, you're only getting half the story.
These "Noodles" Are Our Latest Egg Obsession
Ribbons are a whole new way to put-an-egg-on-it.
36 Classic and Modern Filipino Recipes
These traditional (and sometimes not-so-traditional) recipes showcase some of the sweet, sour, and deeply savory notes characteristic of Filipino cuisine.
9 Japanese Cookware Gifts That Are All About Form and Function
Beautiful cast-iron pans, earthenware pots, and more gifts for classy cooks.
Tandoori Chicken Bowls
This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.
Coconut-Apple-Ginger Dal
This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.
This Filipino Eggplant Omelet Is My Ideal Breakfast
I want to eat it all the time.
Curried Chickpea and Lentil Dal
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
The Garlickiest Fried Rice
Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.
Garlic-Chile Vinegar
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat.
Silky Peanut Butter Dressing
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.
51 Thai-Inspired Recipes to Make Tonight
These flavor-packed recipes will help you make great Thai food at home.
Manchurian Green Beans With Tofu
The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.
10 Filipino Recipes to Add to Your Weeknight Rotation
Bring the bold flavors of the Philippines to your dinner table.
Ugly Baby’s Red Curry Paste
Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.
Cold Udon with Grapefruit Ponzu
Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.
Ume Plum Vinegar Is the Secret to Addictive Salad Dressings
This salty, tangy, ruby red vinegar is worth obsessing over.
Our 43 Best Korean Recipes and Korean-Inspired Bites
From sesame-glazed ribs to a kimchi breakfast, here are our favorite Korean-inspired dishes.