Deep-fry (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the “Frying” chapter in my cookbook “The Chinese Way.”
Washington consumers: What to know about the Lundberg rice recall
New details about a Lundberg Family Farms jasmine rice recall affecting consumers in Washington and 12 other states.
The Asian influences of Peruvian cuisine come alive at La Mar Bellevue
Executive chef Kaoru Chang doesn’t have to choose between being Chinese, Japanese, or Peruvian.
A pinch of trouble: Trader Joe’s seasoning sparks crackdown in South Korea
South Korean authorities are warning consumers not to buy or sell a popular Trader Joe’s seasoning after determining it violates the country’s narcotics laws because it contains poppy seeds.
Kat Lieu uses black sesame and miso for an Asian spin on Rice Krispie Treats
I make these Black Sesame-Brown Butter Rice Krispies Treats, excerpted from my book “108 Asian Cookies,” with my mother in mind.
Once the preserve of elite chefs, sushi-making can be fun
By YURI KAGEYAMA TOKYO (AP) — In honor of National Sushi Day on June 18, there’s no better time to appreciate one of Japan’s most iconic foods. And no food […]
From Southeast Asia to Seattle: Why pandan is having a moment
Walk into bakeries and cafés around Seattle these days, and there’s a good chance you’ll spot an ingredient that many Americans are starting to discover: pandan.
CID Summer Kickoff features bid for Largest Dim Sum gathering
Organizers of the CID Summer Kickoff are inviting the public to participate in an official Guinness World Records attempt for the Largest Dim Sum Gathering on June 18 in Seattle’s Chinatown-International District (CID).
What tastes like a Korean pancake and is purple all over? An Oreo inspired by K-pop group BTS
Oreo is teaming up with K-pop supergroup BTS for a bit of marketing dynamite that capitalizes on consumers’ growing interest in global flavors.
Padma Lakshmi finds a new competitive kitchen with CBS’ ‘America’s Culinary Cup’
Padma Lakshmi is back in the kitchen with a knives-out cooking competition, and this time the stakes are higher—for the contestants and for her.
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