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What Is Sweet Bean Sauce Made Of?

 The Hidden Hero of Asian Cooking If soy sauce and molasses had a delicious love child raised in Beijing, it would be sweet bean sauce. This thick, aromatic condiment is the culinary equivalent of a backup singer – it might…

Is Garlic a Vegetable?

The Stinky Truth Revealed If onions and vampires had a mutual enemy, it would undoubtedly be garlic. This pungent kitchen staple has been confusing home cooks and botanists alike for centuries – is it a vegetable? An herb? A seasoning?…

What Is Shacha Sauce Made Of?

 The Secret Behind China’s Flavor MVP If Worcestershire sauce and barbecue sauce had a delicious love child raised in Asia, it would be shacha sauce. This umami-packed condiment is the culinary equivalent of a backstage crew member – you might…

Is Preserved Egg Healthy?

The Thousand-Year-Old Mystery Solved They look like something from a mad scientist’s lab – dark green yolks suspended in translucent brown jelly with snowflake patterns. Century eggs (also called thousand-year eggs or preserved eggs) might be China’s most misunderstood culinary…

How to Eat Chinese Rice Cakes?

 A Chewy Adventure Chinese rice cakes (nian gao 年糕) are the culinary equivalent of edible playdough – delightfully chewy, surprisingly versatile, and ridiculously fun to eat. These glutinous rice flour delights come in various shapes (cylinders, slices, even cute little…

Is Tapioca Starch Good or Bad for You?

The Chewy Truth If carbohydrates had a popularity contest, tapioca starch would be that contestant everyone recognizes but can’t quite place. This mysterious white powder – extracted from the cassava root – has been thickening our puddings and crisping our…

What Is Wood Ear Fungus Good For?

The Crunchy Wonder Your Kitchen Needs If mushrooms had a talent show, wood ear fungus would win the “best texture” award hands down. This crinkly, jet-black ingredient might look like something that fell off a tree (because it did), but…

Why Don’t You Boil Rice Noodles?

The Hot Water Controversy Picture this: You’re standing over a pot of boiling water with rice noodles in hand, about to commit what Asian grandmothers worldwide would consider a culinary crime. Here’s why that bubbling cauldron is actually your noodle’s…