Food stories often come full circle. Even if that journey spans 50 years, taking someone from Kuala Lumpur to Fairfield via France, Greece, and Bermuda. For Kim Pak Chai, that journey began in his parents' kopitiam (hawker food stall), serving staples like Laksa and Kon Loh Mee. …

Hidden at the end of an unremarkable-looking strip mall off Route 7 in Norwalk lies a treasure that the locals have been enjoying since 2017. Customers are greeted by an orange façade and duck-adorned door handle underneath the Welcome sign. Inside, the cozy, wood-lined dining room envelopes with the warm…

Times are challenging in the hospitality space, especially with a post-lockdown labor shortage. Since the two-year lockdown kickstarted cooking and baking hobbies for many new home cooks, a stage might work out well for everyone. Stages are generally unpaid and can range from a couple of days a week or…

Tacos El Azteca was born out of Juan Martinez yearning for a taste of home. Juan moved to the Northeast as a 17-year-old and spent the next 25 years cooking in Italian and French kitchens. …

Over the last five weeks, you’ve become comfortable with mise-en-place, seared meats, braised comforting dishes, and most recently begun roasting vegetables. …

Learn to cook vegetables, and you might realize how much you enjoy them — and your vegetarian friends will enjoy coming to your dinner parties when they’re socially acceptable again. — Why don’t more people cook vegetables at home? Do folks not know how to prepare and cook them? Have they tried and often had overcooked mush? Perhaps they never taste quite as good as the dishes they get when paying — usually too much — for a vegetable dish at…

when things are supposed to be smooth and silky, I want them to stay that way, only to be contrasted by some intense crunchiness — here are a couple of tips to achieve the textures you crave. — I’m obsessed with the Off-Menu podcast. In the most recent episode, guest Joel Kim Booster mentions how he doesn’t care for texture in food; he’s happy to blend chicken breast to consume it quicker. While that’s mildly terrifying to me, different strokes for different folks, right? However, if you’re anything…

braises might not be the prettiest of dishes, but they’re synonymous with frugality, family-style eating, and comfort. To make them, understand how to cook with liquid, and you’ll be whipping up braises in no time. — I love making and then eating saucy, braise-y type dishes. Like barbecue, where you hand your dish over to fire, wood, and time, braises and sauces are controlled by a liquid, aromatics, and time. If you’re ever scared of playing with fire, learn how to cook with liquid, and you’ll…

dealing with heat and how to avoid serving pink chicken. Hint: there’s so such thing as medium-rare chicken; that shit is dangerous. — Back in college, I learned about foodborne illnesses from our culinary arts teacher, Professor Spies (pronounced speez). After hearing the horrible things salmonella and e.coli can do, I was terrified that every meal I’d cook moving forward would in someway hospitalized someone. What I’m saying is, I get it. …