Achieving the perfect Nuoc Cham dipping sauce, where the garlic and red chilis gracefully float on the surface rather than settling at the bottom, involves a time-honored technique passed down through our generations.

Nobu's famous Black Cod with Miso has become a legendary dish in the world of contemporary Japanese cuisine. Learn how to make it here.

Grilled or baked oysters are a culinary delight that takes the briny goodness of fresh oysters to new heights. Elevate your seafood experience with my Asian-inspired grilled oysters, infused with the bold flavors of soy and ginger.

Vietnamese red roasted bbq pork. Known as Xa Xiu in Vietnamese or Char Siu in Cantonese, these are traditionally used in Banh Mi sandwiches and egg noodle dishes.

Garlic chili oil crisp, a culinary gem that originated in Chinese cuisine, has taken the global food scene by storm. Click here to see my 10 minute recipe. And, trust me, if you can boil water, you can make this!

Ok Tastemakers, how many of you know what oyster sauce really is? Let’s make it from scratch using fresh, live oysters!

All about the sauce Episode 2: This homemade copycat Huy Fong chili garlic sauce gives you that familiar chunky and spicy garlic taste!  

I’m a pretty big believer in brining turkeys to help keep the turkey moist and well seasoned. 

Instead of using butter try this flavorful mayonnaise instead on this year’s turkey!

This is a delicious and super iconic dish of Hanoi, Vietnam- Vietnamese turmeric and dill fish.Super easy and so colorful and tasty! Just marinate some turmeric and then simply pan fry fish with scallions, onion, and dill.

Make this classic family favorite using Pete & Gerry’s Pasture-Raised Eggs and just a few pantry staples. The golden yolks and fresh taste of the pasture-raised eggs will create beautiful egg ribbons in this savory and delicious soup!

Miso-cured egg yolks- This is totally going to be your new favorite garnish.

These are super easy to make and will add the perfect amount of buttery umami to any dish!