Chicken breast: basic, boring… or is it? In this video, I use $1,005 worth of A5 Wagyu beef to create the ultimate chicken ...

Sometimes, all it takes to salvage a bland recipe is one simple addition. These celebrity chefs each have a go-to ingredient ...

Zainab Shah’s chicken and chickpea curry is already racking up raves from readers: “Absolutely stunning taste!” ...

You eat to live. We eat for a living. Altogether, our staff consumes thousands of meals a year, from on-the-go bites at ...

Looking for your next read? These restaurant cookbooks go beyond recipes, offering chef secrets, techniques and inspiration you'll actually use at home.

Adding to its lineup of pantry staples, chef David Chang‘s Momofuku brand is now set to release its own Rice Vinegar. Crafted for professional chefs and home cooks, Momofuku’s Rice Vinegar is made ...

Chang’s speedy take on cucumber kimchi captures the bold, garlicky heat of traditional versions without the long fermentation. Salted cucumbers are tossed with gochugaru, ginger, garlic, fish sauce, ...

David Chang reimagines karaage as an elegant hors d’oeuvre: crisp baked dumpling-wrapper cups filled with soy-ginger fried chicken, silky onion purée, and jammy egg. Light yet rich, these bites ...

I can’t wait to make this Momofuku Ssam’s recipe from David Chang’s amazing new Momofuku cookbook. We caught up with him last week and he promised us this recipe. Cook’s tip: take the printed recipe ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...