East Asian

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

At the Houston restaurant, actual brothers Robin and Terry Wong and pitmaster Quy Hoang bring their respective roots to barbecue.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

The tastiest rice is seasoned sushi rice.

Among New York City’s dining elite, high-end omakase is the new top prize.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

To really understand what it meant to me, first I had to reject it.

For chef Sohui Kim, the ideal night at home begins with a pot of fiery kimchi jjigae or tender soy-braised short ribs, and an array of tasty sides.

With her rice subscription service, Momoko Nakamura is trying to change the minds of both rice farmers and consumers.

I mean, just look at them.

I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.

Between touring nationally and writing a memoir, Michelle Zauner somehow finds time to cook.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

Salty, earthy, and funky, miso is the fermented, versatile ingredient that we're put in everything from pasta salad to apple pie. But where does it come from?

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

I grew up picking herbs in the Korean mountains, but I never expected to spot one in the frozen food aisle.

At the buzzy Korean-Italian restaurant in Chicago, chef Jennifer Kim refuses to play by the rules.

Cecilia Chiang took a whirlwind trip to New York for her 99th birthday and we got to tag along for dinner.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.