Looking at upscale restaurant menus these days, you’d think there was no longer any such thing as plain old scallops. It seems like everyone feels obliged to include information about where the ...

One of the first things you learn in culinary school is the different knife cuts. There are two basic cuts: a cube or a strip. Variations of each of these come with their own specific measures in ...

Think about the last time you attempted a new recipe. Maybe you got lost somewhere between "julienne the carrots" and "dice the onions," wondering if it really mattered how you chopped your vegetables ...

In a large bowl, whisk together the garlic, tahini, soy, hoisin, and the oils, and dilute with 3 tablespoons water. Add the noodles, cucumber, carrot, bean sprouts, and scallion, and toss together ...

Cook the noodles in salted boiling water. Drain and rinse with cold water to stop the noodles from sticking. Set aside to cool. In a large bowl, whisk together the garlic, tahini, soy, hoisin, and the ...