You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

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....

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

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.

Fish sauce and curry powder form a flawless Southeast Asian duo that boldly punctuates this riff on Singapore-style noodles.

Slender Asian eggplant magically holds its shape as you sauté it, and yet it collapses in the mouth with a final suggestion of its glaze.

Traditionally, the term teriyaki refers to the combination of the sweet glaze with the act of broiling, not just to a sauce. And it’s that fusion that results in golden tofu.