I am ticked off at my party because the voter turnout for the Democratic primary for District 15 was slightly over 10%. What ...

Food safety experts explain what to know about arsenic in rice, including how worried you should be and ways to reduce the ...

Two of my favourite Cantonese tong sui (sweet dessert soups) are hung dau sui (red bean soup) and hak loh mai (black glutinous rice dessert). Both ...

Venison is delicious, but it can sometimes be tricky to cook. We asked two deer meat enthusiasts how to avoid some of the ...

Poha is made by parboiling paddy and then drying it out in the sun for a few hours. The finished product has undergone fermentation and hence retains the microbial flora from the partially digested ...

Rice and Poha are common grains in India. They vary in texture and how they are made. Poha has more nutrients because of how ...

From earthy soba and bouncy udon to stir-fried egg noodles hot out of the wok, noodles are among the world’s most versatile and popular ingredients, according to renowned Chinese-American chef Martin ...

“Literally every single culture has [a form of] noodle,” he says. Yan would know. He’s authored dozens of cookbooks and hosted more than 3,500 episodes of his iconic TV program, Yan Can Cook ...

It can be tempting to plop noodles directly into soup. However, parboiling them before adding to the broth (where they’ll continue to cook) will provide you with the most control, according to Yan.

Note: if you’ve got the oven on very hot because of the roast potatoes, then you are better off parboiling the parsnips so that they need less time actually in the oven; 15 minutes should be ...