If miso soup and sushi are all that come to mind when you think of Japanese cuisine, it’s time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife).

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy. Alison Carroll, ...

We’re in the middle of a summer when we can’t really travel the way we used to. Road trips and maybe even a short flight might be on the horizon, but with so many international flights on hold, many ...

Food writer Kristen Hartke calls this her “Friday Night Pizza,” the one that is the biggest crowd-pleaser among vegans and omnivores alike, with lots of smoky, rich flavors. Hartke cooks thinly sliced ...

This Chinese-style steamed chicken dish is infused with the deep umami flavor of shiitake mushrooms. The chicken is marinated in soy sauce, sesame oil, and garlic, then steamed to perfection with ...