Because this story is about a technique and not a specific dish, and, in which we ACTUALLY namecheck Mouthwatering Chicken and Hainan Chicken in the body of the story. Read more

Between Bartolotta, EsterEv, The Diplomat, Ardent, Milwaukee has a super exciting dining scene. Read more

Of any administration to issue an official statement about a fast food sandwich, you don’t think THIS one would? Read more

Not a dumb question. It gets cooked during the frying.  Read more

Just go to a Chinese market and get the egg roll or “spring roll” (it’s what the Chinese call egg rolls) wrappers. They’re practically the same as lumpia wrappers. Read more

Glad y’all liked this approach. Figured if there’s a receptive audience for geekiness, it’d be you lot. Read more

I’m trying to achieve crisp skin via roasting, but hell yeah to karaage. Read more

He did indeed use the term “wankiness.” I confirmed with him during the phone call, and again during fact-checking with him. Read more

Ugh terrible oversight of me not reading a Gizmodo article five years ago Read more

Or maybe it’s exactly what we meant. Read more

We have a Staff Generic Lipitor provider Read more

I can’t stand this series too. I really should stop clicking on these stories and stop commenting on them. Read more

I’m just telling you how it is, no artifice or bullshit. Read more

I guess gazpacho is just tomato and cucumber juice  Read more

We’re on the same page here. When I’m suggesting that the dish could be more “Sichuan,” I hope I communicated that I’m not referring strictly to provenance. What I’m saying is the allure and hallmark of Sichuan food is the thrilling sensation of heat and numb. And yes, I know Grandma Ethyl might find it too intense,… Read more

Can we excise the word “authenticity” from food writing? What is authentic? Is something not authentic if they’re third-generation Chinese-American and they eat moo goo gai pan? Is authentic geography-based? Does progress and time dilute authenticity even if it’s cooking done in the heart of Chengdu? It’s such a… Read more

I’ll bet you Szechuan Cuisine on Wentworth does it, even if it’s advertised in English as something else. I don’t have the Chinese menu in front of me, but I’ll bet you they have it. Read more

Now I feel validated! Glad you enjoyed it. Read more

I was somewhat familiar with his history. But that version of Kerr, like I wrote, is one that I’m not used to seeing. By the time I was watching him in the afternoons he was already a born-again Christian and focused on healthy cooking. I’m viewing the Galloping Gourmet-era of his life through the lens of… Read more

I hate how our site looks on mobile, but I can’t control this. My only suggestion is read the draft in desktop. Read more