The recipe for Flying Jacob reads like a stoned dad’s trip to the bodega. It starts with rotisserie chicken, heavy…
The way the Japanese use mayonnaise is similar to the American South with hot sauce: perhaps overzealously, a bit…
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Your first bite begins with the familiar burst of squishy, fruity, gelatin cool. The second spoonful brings flavors…
One day, some restaurant in Hong Kong decided to hang ducks—heads on and roasted—in a row by the window. It was a…
Unless you were specifically seeking it out, you’ve probably never noticed the little jars on grocery store shelves…
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On my first trip to Taiwan, I expected bubble tea, soup dumplings, and beef noodle soup. And I got them. What I…
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The few times I visited Seattle’s Capitol Hill neighborhood as a high schooler, it was to eat at Dick’s Drive-In,…
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Every culture has a culinary specialty that raises the eyebrows—if not the gorges—of people from other cultures.…
When I moved to Canada a few years ago, Montreal welcomed me with free French classes and pastries. To be clear,…