Rice

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

If you've got some almost-stale rice you're halfway there.

It happens. And we've got 5 ideas for how to save it.

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

Plan your next trip to Hawaii around this poke lineup.

You've heard of it. You've eaten it. But do you really, truly know it? What is basmati rice, really? And what do you need to know to buy the good stuff?

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

The ingredients might change, but the fundamentals of how to make rice pilaf stay the same. Here's how to nail one of our favorite sides every single time.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

Everything you eat with it will taste better.

Your most essential larb recipe: a spicy minced meat meant to be eaten with your hands along with herbs, sticky rice, and various vegetables.

You can't keep rice around forever and expect it to be great. The same goes for dried beans. Here's what to replace when.

Have you been rinsing your rice? Letting it rest? We've got some tips.

The most substantial lunch bowl of your life.

An easy marinade formula makes rent week pork skewers taste like a million bucks.

Rice suddenly got a lot more interesting.

A date night recipe doesn't have to be steak or lobster. It can be affordable, and delicious.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

An unlikely romance between a girl and her pot