There is perhaps no ingredient that offers the punchy, salty, umami-rich, and deeply delicious flavor that fish sauce does. Although the condiment can trace its roots back to both China and Ancient ...

Put stock and wine in a saucepan and bring to a boil. Reduce the heat and simmer. Add diced shallot and Dijon mustard.

TV chef Alton Brown knows that adding this ingredient to a sauce or dip creates next-level flavor, and you may want to do the ...

This soy-glazed barramundi with garlic oil looks and tastes impressive, but is secretly simple – perfect for summer nights.

Baked salmon is wonderfully tender, and our aromatic and savory soy ginger marinade adds delicious depth without much effort ...

Ready to try fish sauce? Start out easy. Use a generous amount (a few tablespoons) to marinate your next steak for 30 minutes or up to several hours. The natural savory flavors of the steak will be ...

Like Ricker and Forgione, many chefs initially encounter fish sauce in Asian food. But today they are using it in everything from classic French to American cuisine. At his restaurant American Cut, ...

I didn’t grow up eating or using fish sauce; the first time I ever tried it was in nước chấm, a Vietnamese dipping sauce for gỏi cuốn, the fresh, chewy spring rolls my college roommate made for ...

As a new immigrant to the U.S. with no family roots to tie me to a region, I was constantly moving to different places, following jobs and opportunities. Whenever I landed in a new city, I sought out ...