East Asian

Crack the code to the most rocking meal in town.

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Crispy, chewy, nutty burnt rice isn't doomed—in fact, it's one of the happiest accidents you can have in the kitchen.

Where to find Atlanta's best dim sum, tacos, and pho.

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.

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.

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

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

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.

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

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

With kimchi now enjoying its rightful place in the condiment canon, there are more kimchi brands than ever to choose from. Here are eight of our favorites.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

A step-by-step guide to making your own Sichuan-style chili oil, with ingredients you can get at Asian supermarkets or online

The difference between a bowl of instant noodles and a handcrafted labor of love is enormous—and nobody understands it better than these bloggers who undertook our multiday ramen project

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

Instructions for making the perfect egg—with the white just set an almost runny yolk—to put in ramen or just eat straight