Lynda M. Gonzalez / Staff Photographer As new Japanese restaurants bloom across Dallas, diners are getting a good dose of dashi — though they may not realize it. Dashi, an umami-rich stock, is the ...

Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

The Atlanta Journal-Constitution’s digital repository of recipes contains thousands of creative, delicious dishes contributed by food staff writers, cookbook authors and chefs through the years. It’s ...

In Ivan Orkin’s new cookbook, Ivan Ramen, his shio ramen recipe spans 41 pages. I repeat, 41 pages. It’s not exactly a weeknight recipe, but also not impossible. Evan Kleiman writes, “Wouldn’t it be ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.