Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.

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

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions....

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices.

The Pit, a new restaurant that showcases the craft of pitmaster Ed Mitchell, raises the question: Is barbecue ready for its white-tablecloth moment?

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

Sea lions devour salmon that are already on the verge of collapse, and the nation's largest pork producer faces harsh criticism.

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.