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One-pot cooking

Sticky rice as a main dish

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Meet the Japanese treat known as okowa.

Nori glory

A crackly Japanese treat

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How to buy, store, and use this sushi staple.

Rice is nice

Especially when fried

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How to make your own Japanese-style bacon fried rice.

Cookbook love story

And yes, the future is electronic

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We’ll still read ‘em — but they’ll be digital.

Meat on a stick

The delicious art of yakitori grilling

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And why induction cooking isn’t so hot.

The cherry orchard

How to make a Japanese picnic

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Pack these Japanese snacks for outdoor eating.

The heat is on

Gas versus electric cooktops

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Matthew’s tried both, and both are fine. Really. Here’s why.

Open sesame

Hull-on sesame seeds taste better

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It ain’t all black and white.

Steamed up

Why you should get a rice cooker

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Why Matthew Amster-Burton likes — no, loves — this appliance.

Making your own bacon

It’s easy and satisfying

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Matthew puts his column title into action.

Crisps and crumbles

How sweet it is

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Fruit baked under a blanket: two simple toppings, multiple desserts.

Miso mashup

Mix it into everything

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Get your umami hit cheaply and easily. You could even make Miso Mashed Potatoes for Thanksgiving.

Get your sear on

How to cook restaurant-perfect fish

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You, too, can be a culinary rock star.

How to fry, Japanese-style

Batter up

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Learn how to cook karaage and tatsutaage, furai and tempura.

Stir crazy

How to make killer stir-fry sauces

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Stay calm, and follow the Mongolian Principle.

Fry guy

How to deep-fry at home

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Get an electric deep fryer. Now.

Shaking it up

The milkshake, updated

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Use sorbet as well as ice cream. But that’s only one of the secrets.

Soy story

Which sauces to buy and why

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Get light, dark, and tamari — but not low-sodium or the fake stuff.

Sake it to me

How to shop for sake

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It’s wine, not jet fuel.

Hashing it out

How to build a better hash

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Leftovers, glorified.

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Matthew Amster-Burton

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Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

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Morels

Pleasure in the hunt
Dinner Guest Blog

A quiche lesson

The crux is the crust
Features

Fabulous favas

A green herald of summer
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Cooking is a constant history lesson

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