Washington D.C. has an abundance of restaurants that are open for Thanksgiving day, with some of them even serving special ...

We talked to The Great British Baking Show judge and longtime chef about her new cookbook, her favorite kitchen shortcuts, ...

While luxurious oyster and hen-of-the-woods mushrooms often inspire V.I.P. treatment, they aren’t the only varietals ...

The best stir fry sauces are robust, fragrant, and authentic to their respective regions of origin. They aren’t blander, ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

Beef stew is hearty, delicious, and meaty, but it’s just as tasty without the meat. Here’s why you should skip the beef in ...

Scientists are reimagining the food system, turning to fungal fermentation as a sustainable method for transforming food ...

When you want to add a punch of flavor to something, the first person you should turn to is Matty Matheson. The 42-year-old chef, restaurateur, and actor in “The Bear” is bold in everything he does.

Try this vegan take on mushroom bulgogi steaks made with shiitake mushrooms, soy curls, and a homemade Korean BBQ sauce.

Mushroom Quiche. My sister-in-law brought me a mushroom quiche shortly after I came home from the hospital with my brand new ...

While soy sauce is a mainstay in Chinese cooking, there's also Japanese, Indonesian, Korean, Taiwanese and other varieties, each with their own unique flavor profile. (Think: mushroom soy sauce ...