Meet the Japanese treat known as okowa.
How to buy, store, and use this sushi staple.
How to make your own Japanese-style bacon fried rice.
We’ll still read ‘em — but they’ll be digital.
And why induction cooking isn’t so hot.
Pack these Japanese snacks for outdoor eating.
Matthew’s tried both, and both are fine. Really. Here’s why.
It ain’t all black and white.
Why Matthew Amster-Burton likes — no, loves — this appliance.
Matthew puts his column title into action.
Fruit baked under a blanket: two simple toppings, multiple desserts.
Get your umami hit cheaply and easily. You could even make Miso Mashed Potatoes for Thanksgiving.
You, too, can be a culinary rock star.
Learn how to cook karaage and tatsutaage, furai and tempura.
Stay calm, and follow the Mongolian Principle.
Get an electric deep fryer. Now.
Use sorbet as well as ice cream. But that’s only one of the secrets.
Get light, dark, and tamari — but not low-sodium or the fake stuff.
It’s wine, not jet fuel.
Matthew Amster-Burton sniffs out the unexplained in the kitchen, the store, and the food world at large. He blogs at Roots and Grubs, podcasts at Spilled Milk, and is the author of the book Hungry Monkey.
Eight pastes and sauces to try.