Asian Cooking

Sichuan Crisp Fried Wild Mushrooms

Chef, food writer and culinary instructor Kian Lam Kho can and will teach you how to make delicious, authentic Chinese food that will have you tossing out your takeout menus. [Read more…]

Working with Rambutans

Matt Taylor-Gross

Growing up in Queens, New York, I was exposed to a great deal of Asian cuisine. The typical lunchbox trades in the school cafeteria were not for chocolate or pretzels, but for sheets of nori and Pocky biscuit sticks. One of my favorite treats was a small gelatin candy with lychee in the [Read more…]

Beautiful Flower Desserts From Japan

From the world’s most expensive grapes to eggs that taste like yuzu, Japan is always at the forefront of the latest dining trends. Most recently, the country is experiencing a craze for dainty edible flower [Read more…]

We Support Soba: Everything You Need To Know About Japan’s Most Underrated Noodle

Each day this week during Around The World In 5 Editors, one of the editors breaks in with a lineup of stories, recipes, interviews and personal essays dedicated to their respective country. [Read more…]

Sichuan Tea-Smoked Duck

Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness. It first appeared in our December 2013 issue along with David McAninch’s article The World of Duck. [Read more…]

Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)

This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko. [Read more…]

France Meets China: Foie Gras Dumplings With Cilantro Beef Consommé

 

The Bordeaux-based chefs group AFAMÉS is headed up by journalist José Ruiz, who taps the organization for regionally influenced recipes and compiles them in a series of cookbooks. The latest, Foie Gras Sud-Ouest [Read more…]

Umami – The Delicious 5th Taste You Need to Master!

Though this may seem to be the latest buzzword in the culinary field, the umami taste has been around literally forever. It’s actually one of the five basic tastes, as are sweet, sour, salty and bitter. The umami taste is savory and is most often associated with meats such as cured ham, seafood including anchovies and dried bonito as well as tomatoes, mushrooms, and some cheeses. Would you know it if you tasted it, or would you [Read more…]

Sriracha Ketchup Finally Exists, and We Are Surprised It Took This Long

Ketchup has long been the king of condiments. Mustard barely clings to its table space in the No. 2 spot. Recently, however, Sriracha has taken the reins. The Asian chile sauce seems to be everywhere: chips, beer, even candy canes. Now, none other than the mighty Heinz has decided to put its arm around Sriracha, releasing “Heinz Ketchup Blended with Sriracha Flavor.” [Read more…]

Saffron rice with barberries, pistachio and mixed herbs

40g unsalted butter [Read more…]