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magazine yudofu
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Shopping
Complex and loaded with umami, this potent liquid seasoning is beloved around the world.
Sylvio Martins
Shopping
Tangy, sweet-tart, and fruity, it's like those chile-dusted tamarind candies—but vodka.
David Shortell
Culture
Chefs confess their undying love (and ways to use) the acidic and spicy all-purpose condiment, yuzu kosho.
Elyssa Goldberg
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
promotions
Tonight you can watch a livestream of four great food writers (including our own web editor, Matt Gross!) telling stories about getting rejected in the culinary world
Sam Dean
Culture
The BA Editors let you know which Barbie Movie food collaborations are worth eating to celebrate the new Margot Robbie film.
Li Goldstein
Culture
The movie ‘Flamin' Hot’ packages its rags-to-riches tale with an upbeat portrayal of Frito-Lay that feels like a very long ad.
Sylvio Martins
Cooking
Never press a sad, soggy block of tofu again.
Chris Morocco
Culture
From candied mosaics to savory swirls, these versions of bûche de Noël, roll the festive holiday dessert into a new era.
Ingu Chen
best-new-restaurants
Behind a small, spare counter hidden in a college food court, Tsuyoshi Nishioka prepares a single dish: the best niku (beef) udon you’ll ever eat, made with the silkiest noodles you’ll ever slurp.
Elyse Inamine
Culture
A cocktail suggestion, a conversation with Sarah Jessica Parker, and more news from the BA offices this week.
Alex Beggs
Julia Kramer unlocks the mysteries of yuba, tofu's sexier more elegant cousin
Julia Kramer
Cooking
It is creamy, swooshable, and only takes two minutes.
Kate Kassin
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Cooking
The satisfying chew of mochi + tofu’s soft quiver.
Chihiro Tomioka
Cooking
In which I’ll try to convince you that tofu is “sexy.”
Elyse Inamine
Culture
Plus, the Critic’s Choice Awards served bagged pizza as sustenance (Oprah declined), Gisele released a Giselderberry Boost smoothie with Erewhon, and more.
Li Goldstein
Cooking
It’s essential to iconic Sichuan dishes like mapo tofu.
Jing Gao
Culture
Sooo what does unicorn taste like, then?
Sophie Hirsh
Culture
One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.
Hilary Cadigan
Culture
I can’t get enough of Yasmin Khan’s Ripe Figs.
Sonia Chopra
Cooking
Crispy tofu is all the rage. But you’re missing out if you don’t serve it soft.
Antara Sinha
Sure, people like to make pasta from scratch, and bread as well. But it's time to get into the homemade yuba game as well
Julia Kramer