Make Moroccan lentil soup with brown lentils, tomato, vegetables, cumin, coriander, paprika, and cinnamon. Get a 30–35-minute simmer; tender-but-intact Moroccan lentils finish with herbs and lemon.Continue Reading
Find the best rice for sushi, starting with Japanese short-grain rice and medium-grain alternatives. Learn what rice to use for sushi, why glutinous rice differs, and how labels guide your choice.Continue Reading
Make a balanced apple cider vinegar dressing with a simple 3:1 oil-to-vinegar ratio, Dijon, and maple syrup. Learn to emulsify it, correct sharpness, and pair or store it.Continue Reading
Salad greens differ in flavor, texture, and strength. Compare types of salad greens for delicate salads or hearty bowls. Find the best greens for salad dressings, toppings, and make-ahead meals.Continue Reading
Make rice cake soup with tender sliced garaetteok, a savory vegetarian broth of kelp, mushrooms, garlic, and soy, plus scallions and egg-free garnishes. Ready in 30 minutes.Continue Reading
What does quinoa taste like? Expect a mild, earthy, slightly nutty flavor and fluffy grains with a small pop. Compare white, red, and black quinoa, then learn how rinsing and cooking change it.Continue Reading
Make a crisp Asian cabbage salad with 6 cups finely shredded cabbage, fresh vegetables, a balanced sesame-ginger dressing, and crunchy toppings. This Chinese cabbage salad serves 4 in 25 minutes.Continue Reading
