Brining the shrimp with baking soda and salt gives them a plump, snappy texture. Searing the shrimp, removing them from the pan, then building the sauce and finishing the pasta before adding them back ensures they don’t overcook. My tricked-out shrimp …

Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancheros —fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. …

My husband AJ had never had Shoofly Pie before, which makes sense, as he was born and raised in the Midwest before moving to California. Shoofly pie is mostly a Pennsylvania Dutch dessert, one that is less common outside of Central Pennsylvania and the …

Singaporean cuisine just like its society is a melting pot of different cultures incorporating a rich heritage of different food dishes. While it may be small in size, Singapore makes up for it with an astonishing culinary variety. So much so that it …

Guyanese cuisine has many savory and sweet dishes where coconut is the star ingredient. It is a fruit that is widely available due to the climate and location of the country. We use it to make rice dishes, oil, milk, pastries, and breads. One of my favorite …

The high-output flame of a kitchen blowtorch imparts the distinctive smoky aroma and flavor of classic wok hei that is otherwise very difficult to achieve on a Western stovetop. Salting and draining the cucumbers before cooking allows them to sear in …

Chilling the dough in the refrigerator makes it easy to roll out.  Almond flour in the dough and almond extract in the pastry cream adds nuttiness and deepens the flavor of the cake. The first time I heard of gâteau Basque (or Basque cake), I was told …

Filipino food may not be as renowned as other Asian cuisines, but the country offers some of the most delicious dishes cooked with delectable flavours and ingredients. Food in the Philippines is rich and diverse! It is influenced by  Spanish, Indian, …