Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here for ...

In restaurants across Chengdu, China, there is a singular dish the evokes a tingling response — crispy stir-fried chicken on a plate piled high with thin red chilis. It’s called la zi ji, and as ...

If you like spiced chocolate, or chocolate-covered fruit, get the best of both worlds with the unexpectedly fruity spice that ...

I’ve been a fan of chef and culinary scientist J. Kenji Lopez-Alt ever since his first bestselling cookbook, “The Food Lab: Better Home Cooking Through Science,” was published in 2015. So like so many ...

I’ve been a fan of chef and culinary scientist J. Kenji Lopez-Alt ever since his first bestselling cookbook, “The Food Lab: Better Home Cooking Through Science,” was published in 2015. So like so many ...

There were days a couple of years ago when you might have spotted Lee Hefter, executive chef of Spago Beverly Hills, prowling through shops in Chinatown searching for an ingredient that then was ...

I’m a big fan of Sichuan House — it’s been rated one of the best restaurants in the city in our “Top 100 Dining & Drinks” guide for the past two years with good reason. A recent trip yielded a ...

If you’re like me, God help you, you’re a sucker for cheap thrills, like the exciting physiological response that accompanies various items of consumption. Problem is, booze is so 2019, isn’t it? On ...