The Hawaiian dessert may not look like much on the outside, but simplicity—and ridiculous richness—is at the heart of each butter mochi.

A bowl of Greek chicken soup is the gateway to the wide world of egg and lemon.

Through a small miracle of science, you can add vinegar flavor to dry foods like popcorn and kale chips, in addition to all the pickles and salads.

Curry puffs, or epok epok, are fried savory pastries eaten throughout Malaysia and Singapore. They can also be a livelihood, a family tradition, and a gateway to friendship.

If you have a bottle of kirsch, it’s probably because you bought it a long time ago and used it once. But the clear, dry cherry brandy has unexplored potential in the kitchen.

Like sauerkraut and Indian pickle, Filipino atchara started out as a way of preserving vegetables, like green papaya, without refrigeration. Today it’s a favorite crunchy topping for pulled pork, or it can be eaten as a salad on its own.

American chicken salad wins a Chinese technique.

Easy to make and even easier to customize, pudla are India’s answer to the omelet. That is, an omelet without eggs.

A staple of Filipino breakfasts, longanisa’s fatty, sweet qualities pair well with silky eggs and juicy vinegar-soaked tomato—all of which makes for a great breakfast sandwich. So why not eat it all the time?

What if a PB&J was made with the peanut butter on the outside, and it was a dessert?

Stargazy pie is one of the most famously weird and gross foods in British cuisine. But it’s actually pretty good.

If your baking experiments tend to result in disaster, a little jar from the grocery store might be the solution.

When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz’s in …

Why are plastic canisters of Goya adobo seasoning so ubiquitous in Puerto Rican kitchens? Because the spice blend goes well with pretty …

The German-Jewish cooking tradition is being carried on today by only a few bakers in Germany, who are still making a beloved …

As a Christian who grew up in Beirut, Anissa Helou may be an unlikely expert on the expansive foods of the Islamic …

A local holdout in a touristy town, where the fishermen catch—and cook—your meal. For the last two summers, I’ve been attempting to …

Nutty, aromatic, and more flavorful than white sesame, there’s a lot more to black sesame besides its cool inky appearance.  When you …

One of semolina’s underrated uses is as a crust for fried vegetables and meats. Semolina, a sandy-textured grain, is a staple in …

On the Hawaiian island of Kauai, cooking a 300-pound sow involves forklifts, lava stones, and a lot of patience. Smoke billows from a …

When you cook garlic very slowly for a very long time, it becomes milder, sweeter, and looks really cool.   What happens …