Ginger Syrup

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Fluffier, fresher, and fancier than anything from a tub or can.

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.