Recipes

  • Exploring Japan's food culture through its master artisans

    Matt Goulding, author of Rice, Noodle, Fish, spent three months exploring the food in different regions of Japan. "To find a person who's been cooking nothing but tempura for 80 years of their life, it's a pretty remarkable thing," he says.

Top Recipes

Use less sugar in baking by treating it as a spice

"Instead of thinking about [sugar] as an evil ingredient, I thought maybe we can just go back in history a little bit and think about a time when sugar was one of the many spices that people used to flavor their foods," says Sam Seneviratne, author of The New Sugar and Spice.