condiments
Black garlic is garlic confit’s richer, sweeter, and more complex cousin. All you need to make it is a rice cooker—and a lot of patience
The quintessential Japanese condiment is under threat due to warming temperatures, overgrown cedar forests, and younger generations seemingly without interest in partaking in the centuries-old practice of cultivating wasabi
From the Filipino pantry staple patis to the versatile Japanese shiro-dashi, these chefs swear by these condiments. Here’s why