Shanghai Suckling Pig

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

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

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

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

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

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.