You might be familiar with Korean sundubu (or soondooboo) jjigae, a fiery stew featuring soft tofu in a gochugaru-infused broth. It’s filled with vegetables, often seafood and meat, and gets topped ...

Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburbian-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: ...

Thai red curry tofu is a creamy, spicy dish made with red curry paste, coconut milk, and firm tofu. The combination of aromatic spices like lemongrass and galangal makes for an exotic flavor profile ...

Rebecca Roland is an editor of the Southern California/Southwest region, who covers the evolving landscape of LA’s food scene. The opening menu features three types of broth bases: spicy red pepper ...

I first tasted gochujang because of a boy. We were in a busted strip mall, just west of Houston’s I-610 loop. A lot of things were changing in my life, and I hadn’t been home—home home—in a minute, ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

Located in the freshly completed Guoco Midtown II development in Bugis, Kong Madam is packed with office workers during lunch hours on weekdays. But with the efficient queue and ordering system and ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...