To make an olive-oil challah, the cooks at Christopher Kimball’s Milk Street borrow the water roux technique. That’s used to ...

Editor's Recommendation Fugetsu Special Okonomiyaki: Packed with a generous mix of pork, beef, squid, and shrimp, this signature dish is loaded with flavorful fillings. Beef Tendon & Green Onion ...

Step 1: The night before you bake: Mix 25 grams of white flour, 25 grams of wheat flour, and 50 grams of water with a ...

Savannah Miller, a chef at Durham’s M Tempura restaurant, was a runner-up on the most recent season of Top Chef.

Culinary students at Palamanui Campus recently hosted Flavors of Japan. Kitchen managers Scott Largent and Jacob Malapit, ...

Imagine sipping on a steaming bowl of ramen, its rich broth warming your soul just like what is in this article about ...

Fried shrimp is at its best when it's deliciously crisp. Amplify that key crunch factor by adding a splash of vodka to the ...

Make your fried chicken crispier, crunchier, saltier, and overall more satisfying with a quick addition that you probably ...

From hole-in-the-wall chow mein joints to neighbourhood phuchka stalls, chef Auroni Mookerjee shares his top recommendations ...

Learn more about our editorial process. For barbacoyero Gonzalo Ramírez, there’s only one way to make barbacoa, the recipe he learned from his grandfather in Atotonilco El Grande, Hidalgo.

You don’t need a store-bought mix to make a good margarita at home. But if you’re having a big gathering and don’t have time to prepare your own—or you simply like the convenience or ...