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For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

“My favorite thing growing up was peanut butter on a spoon. Sesame is similar but more refined. And nut-free,” says S...

The secret to Andrew Zimmern’s cold noodle recipe, inspired by the ones he had in China’s Sichuan province, is the oi...

Inspired by a Korean-cooking YouTube channel called Maangchi’s Cooking Show, Grace combines pork and kimchi in panko-...

Austin is loaded with food trucks, and the Korean-Mexican-Texan mash-up that is Chi’Lantro is one of chef Aarón ...

Luke Nguyen grew up in Australia and learned to cook at his Vietnamese parents’ restaurant. He later opened his own r...

On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food. On...

During her stay in Bangladesh, Naomi Duguid fell in love with dals (soupy lentil dishes) known as tok dal, or tart da...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the...

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