Shanghai Suckling Pig

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.