Five-Spice Powder
Photo by Chelsie Craig
This version is made with up to eight spices. It’s worth using them all for the fullest flavor.
Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.