Made from the starch of vegetables like mung beans, translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying ...

Trust me, Zombie Aristophanes* wishes he’d written gags like that. Speaking of noodles, though, there’s a classic Korean dish called japchae (or chapchae, depending on your taste in transliteration) ...

Because the sauce in the noodles is so tasty, just a drizzle of olive oil and rice vinegar or freshly squeezed lemon juice is ...

Japchae is a dish of potato starch noodles mixed with various stir-fried vegetables. Japchae is served without fail on holidays and traditional ceremonial days. The name japchae, or sundried ...

Traditional stir-fries typically are served over rice or noodles. But we decided to think outside the wok. Instead we went for another favorite autumnal starch — mashed potatoes. The result is a quick ...

1. Mix the soy sauce, fish sauce, vinegar, sugar, cornstarch and water together. Set aside. 2. Heat the oil in a wok or skillet over high heat. Add the chicken and stir-fry two minutes. Remove from ...

OOOPS! I must have accidentally cut a part of the video where I said “1 tablespoon cornstarch” when preparing the beef! I don ...

Made of potato starch, these handmade noodles are very different from homemade wheat-based noodles, such as ramen and udon. Starches contain no gluten, so the raw dough is very supple. When cooked, ...