The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own.

Even without a rice cooker, this rice comes out just perfect.

This dish combines a number of sensations: a buttery fish and a broth of such depth you’ll never believe it was simmered for five minutes.

It may take years of training to become a sushi master, but Japanese home cooking has an honest simplicity that makes it accessible to novice cooks.

In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.

Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

Ruggiero couldn’t figure out what made the salad dressing at Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef.

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

Sometimes cooking classes can be like a creepy dating game, but not at Astor Center, which offers educational programs on just about everything that’s consumable.

The good life: Cooking class in Bordeaux revolves around stellar ingredients, local wine, and, if you’re lucky, dinner at the family château.