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Cooking
The world of miso is vast and varied—here's how to buy it and cook with it.
Katie Okamoto
Cooking
Everything you need to know about buying, storing, and cooking with this pantry staple.
Sarah Jampel
Cooking
There's more to miso than soup. A tub of the good stuff can upgrade most weeknight dinners instantly.
Alex Delany
Cooking
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?
Sarah Jampel
Cooking
With very little shame.
Emily Schultz
Cooking
Chefs and artisans are crafting this flavor-packed paste out of everything from chickpeas to adzuki beans.
Amiel Stanek
Culture
Instant joy.
Sam Dean
Culture
The story of a couple who inherited a fledgling miso company and turned it into the small-but-mighty producer of our favorite miso around.
Sarah Jampel
Culture
Here are the basic types and when to use them
Joanna Sciarrino
Restaurants
I mean, just look at them.
Elyse Inamine
Cooking
Chicken noodle miso soup, a spicy kimchi and egg version, and more ways to play with a basic miso soup recipe.
Alex Beggs
Cooking
Andrew Knowlton
techniques
It's not just for soup anymore
Bon Appétit
techniques
Make miso soup so good, you'll swear it's from your favorite takeout joint. Just don't make these amateur mistakes.
Rochelle Bilow
techniques
It's fast, it's comforting, and it's a great breakfast—all hail miso soup!
Rochelle Bilow
Cooking
Springy ramen noodles and a vegetable-packed miso pesto have us itching for pasta night.
Andy Baraghani
Cooking
The classic affogato--Italian for "drowned"--delivers effortless complexity: You get the hot mixing with the cold, the bitter with the sweet.
Scott DeSimon
best-new-restaurants
This Venice coffee shop, bakery, and cafe is the deli counter of our dreams.
Andrew Knowlton and Julia Kramer
Lifestyle
Amy Albert
Cooking
So slather some of this apricot jam on toast (maybe even with a little cream cheese too...we won't tell anyone)
Danielle Walsh
White miso pumps up the flavor in an Asian-inspired chicken soup.
Rochelle Bilow
test-kitchen
Scrape up the last bits from your tub of miso and toss it into a skillet with some baby bok choy
Hunter Lewis
techniques
No one likes lumpy miso soup. Use this simple trick for a supersmooth soup every time.
Christina Chaey
Cooking
Korean doenjang, miso's more assertive cousin, adds an umami-rich boost to dips, stews, and more. Here's how to use it.
Christina Chaey