East Asian

These personalized cookies are fresher and more fun than the average takeout treat.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

This deep savory dressing makes simply cooked vegetables come to life.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Try this technique on any type of ground meat for an easy rice bowl topper.

With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.