Cooks' notes:
Spice rub keeps in a sealed container in a cool, dark place 6 months.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Fluffier, fresher, and fancier than anything from a tub or can.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.