Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring ...

You\'ve never had cauliflower like this: Try our air fryer gochujang cauliflower today and find that you can\'t stop eating, ...

I've become enamored with tempura. One of my students, Ethan Huynh, who owns and operates his own restaurant Zen in Houma, gave me some pointers. It's best to use carbonated water (like club soda or ...

Getting your Trinity Audio player ready... The beauty of this taco is in its flexibility; just about any light-flavored, white-fleshed fish will perform well. It’s the batter that makes or breaks a ...

My husband won’t eat sushi, but Japanese tempura — a thin, crisp, golden crust surrounding tender nuggets of shrimp, fish or vegetables — is another story. I don’t do much deep-frying anymore, but ...

Steep kombu in 2 quarts hot water in a large saucepan for 30 minutes. Remove and discard kombu. Bring kombu liquid to a boil over high; remove from heat. Stir in 1 1/2 cups of the bonito flakes. Let ...

There’s nothing more patriotic than a good old American lobster roll — and chef Antonia Lofaso’s take on the dish is perfect for your next summer barbeque. Lofaso’s take on the traditional New England ...

A reader reported on tempura zucchini blossom, "a great dish" introduced this summer at the FoodBar in Heights Village. "I can't wait to try out this recipe myself," the note read. With summer on the ...

No one knows for sure the origins of the Japanese word “tempura,” but one theory is my favorite. The word is written with three picture characters: Ten, which is also the first part of the word for ...