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These crispy seafood pancakes get a spicy tang from the kimchi that’s mixed into the batter. To add more heat to the...

Chef Michael Mina loves beef shanks because the marrow in the bones creates the most delicious braising juices. ...

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a ...

Chef Bryant Ng uses a salted duck egg yolk in his sauce for grilled asparagus. Home cooks can get the same delicious ...

“Deviled eggs are fun because you can dress them up or down,” says Michael Mina, who dresses them up with chopped smo...

Located in the center of the venture-capital universe, the Rosewood Sand Hill Hotel in Menlo Park, California, is th...

“Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Michael Mina of this pasta, ...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...

“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with ...

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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