Sour, sweet, bitter, spicy and salty make up the 五味 (wǔwèi) - the five basic flavors - and combinations of these flavors create culinary magic the world over. But sometimes an obsession with a single ...

In recent years, the trend in cookbook writing is to tell a restaurant’s story alongside the recipes that epitomize the cooking. The story of a place’s growth is, naturally, intricately linked to the ...

Yu Bo and his wife, Dai Shuang, gained international fame with their restaurant Yu’s Family Kitchen in Chengdu, China; ⁠consuming the painstakingly crafted and beautiful 16 cold dishes that begin ...

Our cookbook of the week is The Vegan Chinese Kitchen by Hannah Che. Tomorrow, we’ll feature an interview with the author. The simplified version she features in her cookbook debut, The Vegan Chinese ...

May 26, 2020 — Join food journalist Matt Gross and Junzi Kitchen Head Chef Lucas Sin in a guided cooking session making the popular Sichuan Chinese dish mapo tofu. (1 hr., 5 min.) 12 oz tofu, cut into ...

Make stuffed cabbage rolls, mapo tofu and vegetarian roast goose from chef Hannah Che's cookbook debut You can save this article by registering for free here. Or sign-in if you have an account.

These are the regular 'Mapo Tofu Element [Medium Spicy]' (left) and the 'Golden Mapo Tofu Element' (right) for a limited time. 'Mapo tofu [medium spicy]' is for 3 servings x 2 times for a total of 6 ...

'Heartwarming, homely and utterly delicious, it's one of the most famous Sichuanese dishes,' says Fuchsia Dunlop You can save this article by registering for free here. Or sign-in if you have an ...

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As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...