Asian Ingredients

Lemongrass 101: How to buy and prep

Kaeng Hang Lay Tai – an Easy Northern Thai Curry Recipe

Mega Vietnamese Herb Primer plus growing tips!

How to find good bread for banh mi

Viet Cult Condiment: Maggi Seasoning Sauce Primer

Tamarind Liquid Basics: What to buy and how to make your own

Ginger Buying Guide

Peking Meat Sauce Noodles (Zha Jiang Mian) Recipe

Maggi Seasoning Sauce: Real vs. Knockoffs

Quick Guide to Vietnamese Herbs

Pandan Leaf Guide (La Dua)

Pandan Chiffon Cake Recipe

How to prep persimmons and use them in 5 recipes

Useful Gifts for Cooks Who Have Nearly Everything

Furikake Caramel Corn Recipe

What are Pressed Tofu Sheets? (Gandoufu)

Tofu FAQs: What is tofu? Is tofu Healthy? How to cook tofu well?

Sichuan Peppercorns Buying Guide

Mapo Tofu’s Secret Sauce: Dou Ban Jiang (Chile Bean Sauce)

My Doubanjiang Chile Bean Paste Mega Guide

Ever-Green Vietnamese Ingredient Tips and Zoom Playback

Chinese Pickled Ginger Recipe

What Kind of Lemongrass Should You Grow?

Dried Shiitake Guide: How to Buy, Soak and Prep the Mushrooms

Kashmiri Lamb with Chile Sauce Recipe

Grilled Shrimp on Sugarcane (Chao Tom) Recipe

Shrimp Buying Guide and Prep Tips

Favorite Oils and Fats for Stir-Frying

Dried Shiitake Mushroom Tips: How to Buy, Soak, and Prep

Gluten-Free Pot Stickers: Recipe Trial 3

Peanuts: Home Toasted vs. Store Roasted

Preservatives in Rooster Chili Sauces

Has Sriracha become like Kleenex and Xerox?

Understanding MSG, Fake MSG and Umami: The Good, Bad and Tasty

Viet Huong (3 Crabs) Fish Sauce Tasting

Mail Call: Western Ways with Asian Food?

Sriracha Taste Off: Thailand vs. America vs. Vietnam

Best Korean Fried Chicken Recipe (Yangnyeom Dak)

Vietnamese Noodles 101: Banh Hoi Fine Rice Noodles

Spicy Umami Ketchup Recipe

MSG Salt & Mushroom Seasoning: Instant Flavor Fixes?

Barley and Asian Herb Salad