A family of deep-fried snacks reflects the island nation’s rich history of immigrant diversity, as well as its tumultuous past and complicated present.

Wheat, meat, and time: Halim matches your favorite oatmeal toppings with a savory lamb base.

The traditional Hawaiian dish has been co-opted and reinvented by hipster fast-casual chains around the world. This is not cool.

Samin Nosrat’s authoritative, definitive Salt, Fat, Acid, Heat is the breakout cookbook of a generation. But have you checked out the tart dough recipe?   

Wait, is that pork belly? A few restaurant tricks can turn this unglamorous root vegetable into a rich, caramelized porcine imposter.

Somewhere between a reuben and a Cuban, the New Jersey sloppy joe is worlds away from the saucy sandwich your elementary school cafeteria served.

Can a food writer with a passion for capers and sushi really train himself to eat only a teaspoon of salt per day?

Tea is consumed all over the world, but only in the U.S. has it been so equated with femininity that some companies try to profit from the idea that drinking it makes you less of a man.

We may call them French fries in the U.S., but they were born in Belgium as a street food for the rich.

When fried, they’re a restaurant staple. But when roasted, they’re a homey comfort.

This tiny Filipino citrus is here to make your pastas brighter and your lemon bars a lot more exciting.

You can make any rice paper salad your own, as long as you follow a few loose rules.

It’s been 20 years since Koreans first came to India, so why is finding a good Korean meal there so difficult?

If you really want to learn how to cook something, settle in and watch an old person do it for a while.

Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line. 

Plenty of people who grow up with dishwashers in American households choose not to use them. The reasons why depend on who you ask.

These little oyster-shaped bites are often overlooked at the grocery store, but when you fry them, they become a party snack, a salad topping, or the filling for a sandwich.  

With this Japanese technique for cooking vegetables and seafood, aluminum foil acts as both the cookware and the dishware.

Step aside, challah and brioche.

The incredible story of how chef Kwang Uh opened one of the most celebrated Los Angeles restaurants. And then walked away from it all.

In the West, where it’s called the ghost pepper, the king chile is synonymous with scorching heat and show-off frat boys. In Northeast India, it is a way of life and a means of survival.