Ginger

Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

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

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

These Thai-inspired clams are salty, tangy, and rich from the coconut milk.

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.

Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.

You don't need mystical powers to conjure the magical swirl in this spooky cake that's perfect for a Halloween party.

This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour.