The Asian standbys of soy sauce, hoisin, and toasted sesame oil, along with those crisp and shiny Japanese rice snacks, have become so much a part of American cuisine that's there's nothing...

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...

Eating meat or cheese between layers of bread is practically an innate human behavior. These 12 delicious recipes show you why so many cuisines around the globe have some version of the sandwich....

Many of us Singaporeans avoid the tourist-filled Newton Hawker Center. We don’t often wrestle with the ubiquitous chile crabs either. Why should we, when there’s a melting pot of rustic...

Asian countries have a way with this citrus fruit, and it’s a shame not to share.

I recently invented a simple, delicious new recipe for blended iced coffee. But I couldn’t be the first to have thought of it, could I?

It all started with Kogi BBQ, the Los Angeles taco truck with the cult following. Now Korean tacos are taking other cities by storm—and your home kitchen could be next....

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures.

If you’re looking to bring variety and imagination to your weeknight repertoire, Cecilia Hae-Jin Lee’s new cookbook has just what you need.