Asian

A little longer than “instant,” but still full of flavor.

With minimal cooking required, these refreshing soups rely on the season's newest power couple—fresh summer produce and your blender.

The fastest, easiest make-ahead backyard meals just got even better, thanks to our Test Kitchen's tips.

Huge, nutritious, and plentiful in hot climates, jackfruit is a food well-suited to a warming world. Oh, and some vegans think it tastes like pulled pork.

Bright red mumbo sauce from D.C. is a little sweet, a little spicy, and all kinds of good. Here's how to make it.

Shrimp paste is great. Banana ketchup is better. But there's another Filipino ingredient that we just can't get enough of.

This insanely rich, ridiculously indulgent steak is scary to make at home. Until you actually try it.

They don't call it the trusty chicken breast for nothing. This week, rely on that cut for flavor-forward dinners that come together in about 30 minutes (or less!).

It's amazing what a little puff that tastes like soup can do.

Improvise your own version of this iconic Indian snack—no matter what you do, it'll be delicious.

Or, rather, the marinade that gives the steak all its flavor is the triple-threat, infusing addictive flavors into this salad (yes, it really is a salad) in not one, not two, but three delicious ways.

More flavor per square foot than any other place on the planet.

Bowl food doesn't get beautiful (and nutritious) (and filling) automatically—it takes a plan. And there's nobody better to get that plan from than the guy who literally wrote the book on the subject.

These short ribs are sweet, sour, and completely delicious. And they're made with prune juice.

Whether homemade or store-bought, chile oil will add a welcome hit of heat and flavor to almost anything you cook.