Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Chewy noodles, tinned fish, and hardy greens in an umami broth.