Drape it over grain bowls with jammy eggs, mix it into rice with beef or tofu, and so much more.
From coconut aminos to Worcestershire, these are the proxies we call in—and doctor up—in lieu of soy sauce.
A primer on Korean fermented sauces—plus, a look inside a master jang maker's studio
Thanks to a familiar technique and a punchy secret ingredient
Kenzi’s writing to us from Portland for the next few days—here’s her latest discovery.
Make better lunches with this simple ramen shop staple.
We've tested and tasted our way through the recipes for Your Best Recipe with Noodles, and have emerged...
Feeling blasé about vegetables? Miso paste can help.
There are as many varieties of soy sauce as there are ways to cook with it -- here's what you need...
Nicholas gives us a weeknight-ready stir-fry for tofu skeptics and devotees alike.
A hearty, savory pancake gets adorned with the freshest of spring flavors.
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