Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.