The simple combo of jalapeño, lime, cilantro, and store-bought mayo can enliven everything from rotisserie chicken to your sad desk lunch.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

The most famous pastry from Paris isn’t the croissant.

It’s a classic Taiwanese combination of butter-fried peanuts, condensed milk, and cilantro (yes, you heard that right).

Cook down your scallions like caramelized onions. Your noodles will thank you.

Forget cake doughnuts and yeast doughnuts. Mochi doughnuts add some bounce to your bite.

Running out of ways to use up your big bag of ripe avocados? Consider blending them.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

There’s a lot to love about the chef's favorite kitchen cutting tool—no knife or cutting board necessary.

After slicing into this porous tuber, you'll be rewarded with incredible possibilities for braising and frying.

When it comes to kitchen square footage, less really is more.

The bean-curd-based pudding is a silky, smooth foundation for chewy taro balls, mushy red beans, fragrant almond syrups, and much more.

We interviewed four people—a barista, a mom, a coffee-cart operator, a designer—to find out the how, what, and why.