Asian

We're loving the Birth of Sake, the new food documentary about the art of making rice wine.

Making soup dumplings isn't hard. Okay, it kind of is. But this step-by-step video will teach you everything you need to know.

Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

Set aside a leisurely weekend to make a batch of soup dumplings and prepare for everyone you know to marvel at your handiwork.

The story behind the secret food emoji you've never used before.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

Move over, Sriracha: There's a new condiment in town.

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.

The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.

Korean doenjang, miso's more assertive cousin, adds an umami-rich boost to dips, stews, and more. Here's how to use it.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

It's midnight. You're buzzed. What are you craving? Oh, just the entire menu at San Antonio's Hot Joy, a rule-breaking, trendsetting Asian mash-up

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.