Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized ...

Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food ...

Soy sauce, along with alternatives, seems to be everywhere. A dash can turn the dullest of rice dishes into an instant winner. Be it a bottle sitting in the pantry or the packets that went unused from ...

Where is it written that when you poach a fish, it has to be salmon? Of course, poached salmon has its charms, but there are other fish in the sea -- and in the river. In fact, poaching may be the ...

Read the original article on Purewow. Chinese in origin, the salty brown liquid known as shoyu is actually made from a fermented paste of soybeans, roasted grains, brine (aka saltwater) and a mold ...

My idea behind these lettuce wraps came from the savory appetizers I’ve had in a few Chinese restaurants. To keep things meatless, I combined homemade soy chorizo with lentils and some red bell pepper ...

This comforting Hong Kong staple comes from ex-Supernormal and Cutler chef ArChan Chan. It sings when you use the rare, first-press soy sauce tau chau. But you can still whip it up with whatever’s in ...

I am at the Granada Market, the neighborhood mom-and-pop grocery in West Los Angeles where I get my Japanese staples. The fish counter looks cheerful with roses and dahlias from the owner’s garden in ...

a close up of soy sauce being poured into a bowl - Da Bali/Getty Images Soy sauce, along with alternatives, seems to be everywhere. A dash can turn the dullest of rice dishes into an instant winner.