Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so much more.

With a few handfuls of cheap salt and an egg white, you can make your vegetables taste richer, juicier, and even more like themselves.

It’s impossible to talk about Filipino desserts without bringing up ube, the starchy, can’t-believe-that’s-not-food-coloring purple yam.

At the California border, life—and the memory of homemade Xinjiang cumin lamb—flashes before your eyes.

He's the longtime restaurant critic at the New York Times and a man of slight mystery and sound judgment—or bad taste, if you ask some of the chefs he’s goose-egged during his prodigious reviewing career.

One of Seville’s most popular tapas, the montadito de pringá, is loaded with boiled Spanish staples from the region’s home-cooked stews. But the swine-packed sandwich sheds light on a dark past.

American chefs and home cooks are gaining access to traditional Korean ingredients, one bottle of fig vinegar at a time. For many …

Dipped in sugar, this sticky rice snack becomes dessert. Sprinkled with dried fish flakes, it’s a bite to tide you over until dinner.

Thailand’s restaurant culture is as vibrant and varied as its street food—so why do Americans only talk about the street food?

I scream, you scream, we all scream for...parfreddo? Your dinner-party guests will love you.

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.

Nicole Rucker is a star baker and the co-owner of Los Angeles restaurant Fiona.

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?

In this episode we catch up with the ramen legend to tell the story of how he first brought his unique style of ramen to America, through a legendary pop-up at Momofuku Noodle Bar in 2012.

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.