Although by no means a new practice, nose-to-tail eating remains more relevant than ever. Repurposing every animal cut is not only more sustainable -- and affordable -- to the alternative, but also ...

We may receive a commission on purchases made from links. In the world of ramen, tonkotsu may qualify as the ultimate comfort food. When done right, tonkotsu broth is luscious and velvety, and ...

It’s ironic that making true Japanese ramen from scratch—a hallmark adventure of the truly cooking-obsessed—feeds people an interpretation of a dish that, at least in college, is known for its ...

Poor wonton soup. Too often this uncomplicated soup of juicy pork dumplings in a delicate broth is overlooked or treated as a quick appetizer that comes free with orders over $25. It’s time to shine a ...

60 hours. It’s more than the average Joe or Josephine spends at work each week. A commercial jet can circumnavigate the globe in less time. Plant soybeans and they’ll sprout in roughly 60 hours. So, ...

1. Cut away the bones and big pieces of rind from the pork and set aside, leaving the rind in pieces as large as possible. The bones will be used for stock (recipe below); the rind will be cooked with ...

Foodie eating a bowl of Maruchan Instant Ramen with chopsticks - mikeledray/Shutterstock Maruchan cranks out a whopping 3.6 billion packages of Instant Ramen every single year. That's a lot of noodles ...

This aromatic grilled pork tenderloin rubbed with powdered bay laurel and rosemary from Echo restaurant in Fresno is simple, elegant and delicious. Trim the silverskin from the tenderloin. Place the ...