If you’re new to the world of tofu, staring down all of the various processed soybean products at your local grocery store can be daunting. Smoked, firm and extra firm may be easiest enough to ...

Tofu is a super versatile ingredient that can be used in all sorts of yummy dishes. It’s great for everyone, whether you ...

When it’s this hot outside, the last thing you want to do is heat up the kitchen or fire up the grill. The sultry days of late summer demand no-cook and cold suppers. But a no-cook supper still needs ...

Zest the lemon and orange and set aside. Squeeze the lemon and orange juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Let it simmer on low heat ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

chunks of tofu in a wooden bowl - Dragos Rusu / 500px/Getty Images When it comes to tofu, texture is only part of the equation. Despite being the same food product, protein content varies wildly ...

I first tasted gochujang because of a boy. We were in a busted strip mall, just west of Houston’s I-610 loop. A lot of things were changing in my life, and I hadn’t been home—home home—in a minute, ...

The first time I tried tofu was back in middle school, when I first went vegetarian for animal rights reasons. On a particularly scalding summer day, my friend wanted Chinese food, so I opted to get ...

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