Color matters in Chinese food. You can tell the difference between, say, Sichuan and Cantonese restaurants by the palette of dishes at their tables. Sichuan dishes are often tinted by the red sheen of ...

This recipe for Chinese Five-Spice Gravy takes elevates pan-drippings with Asian flavor by infusing them with a subtle ...

Chinese cuisine is beloved for its bold flavors, aromatic spices, and satisfying textures, yet some takeout favorites can ...

The name is something of a fake — XO sauce. The Asian condiment contains no cognac, which is what the XO (“extra old”) term famously applies to. Nor is it a sauce in the traditional, smooth sense but ...

I recently wrote that the origins of Texas barbecue can be traced back to the traditions of the Old South. But what about "barbecue" before that? Expanding our definition of barbecue to include any ...

A few weeks back, I was ordering lunch at a seafood joint in Alexandria when I spied a peculiarly named appetizer, “bang bang” shrimp. As a student of Chinese cooking, I recognized the name, so I gave ...

Food blogger Tiffy Chen's recipe is a great vegetable-forward meal. Stuck trying to decide what to make for dinner tonight? This food blogger has you covered with any of her fast and flavorful 20 ...

Soy sauce is a lot like wine. The longer it ages, the more interesting and complex its flavor. It can get deep, man. As far as 2,500-year-old condiments go, there's nothing like it. But within the ...