In the long, long list of food we’ve craved over the past 12 months, Brandon Jew’s entire Michelin-starred menu has remained stubbornly front of mind. Now, thanks to the release, earlier this week, of ...

Watch a cool chef turn cooking into a spectacular show with fire and flavor. Learn how to prepare Korean sweet and sour chicken and seafood with a wok. This recipe combines bold spices, fresh ...

Dear N.: This can be eaten over rice or just as it is. Our test kitchen scaled down the recipe so it can be made by the home cook. Combine the egg white, ginger juice, garlic, and salt and white ...

Think woks are just for stirfries? Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts that radically extend ...

Fick shows how to turn fresh salmon and other local seafood into simple, flavorful dishes including the Captain's Platter and peanut butter tuna.

Got the stir-fry stupids? So do we all, at one time or another. As in: What types of meat are best? How long do I really need to marinate? When exactly do I need to add the sauce? What happens when ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She likes shrimp both deep-fried and dipped in tartar sauce or raw with spicy ...

Last week, I shared a recipe for dry-fried green beans, a technique the uses a searing-hot pan to cook foods quickly while retaining their texture and color. It turns out that vegetables aren’t the ...

Authentic Chinese food is healthy says author, Imatome-Yun. She warns us that, like so many fast foods, it too can be unhealthy when purchased from a take-out where they tend to use more salt, sugar ...