Chinese cravings are borderline impossible to resist, but it doesn't always have to be takeout. Head to the kitchen and whip up your favorites at home, including this to-die-for General Tso's chicken from Diana Kuan's class, Chinese Takeout Favorites: Fresh at Home.
Fried carbs: yum. Fried carbs involving spring-roll wrappers filled with sweet bananas and jackfruit, rolled into crêpe-like tubes, then crisped up in the pan? Triple yum. Enter the Filipino street food known as turon, aka banana lumpia.
If you've ever gawked at the display case at a Japanese bakery — all those magically perfect cakes and pastries! — you won't believe how easy it is to make some of them at home. And if you've never been to a Japanese bakery, get ready to be blown away.
At this point in the culinary history of the world, Western cooks are plenty familiar with soy sauce and sweet and sour sauce.
Noodles were invented in China 4,000 years ago. And lucky for us, over 4,000 years, LOTS of different varieties have come to be — each one more delicious than the last.
If you want perfect dumplings (you know you do), you're gonna need to learn how to use a traditional bamboo steamer. It's a basic but essential cooking method.
In this last lesson, Beni introduces you to the world of cabbage wraps with Korean-style tofu and cabbage. See how to prepare and cook tofu, remove cabbage leaves and prepare them for wrapping. And if cabbage isn’t your favorite, Beni's got you covered ... with rice paper!
A good stir-fry recipe is the ultimate saucy, spicy cure for a crazy weeknight. Even when you really don't feel like cooking, this fast, flavorful dish is basic enough to crank out in 20 minutes, and it's way better for you than takeout.
Whether you want to slice it onto your sushi or steep it into tea, this super-nutritious root veggie is awesome to have on hand. It's also the perfect indoor potted herb: it’s very low-maintenance, loves partial sunlight and you can use parts of it at a time, leaving the rest in the soil to continue growing.