At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Any time I have ever mentioned bonito flakes, ...

In a medium skillet, heat the sesame oil over high heat. When hot, add the Padrón peppers; toss and turn frequently until they blister, about 5 minutes. Sprinkle with sea salt. Immediately transfer to ...

Who says you need spaghetti in your favorite spaghetti dish? Chef Joe Vigorito of the newly opened Carmine Club Café shares the recipe for his take on spaghetti aglio e olio, sans the pasta. “One of ...

Autumn Eytalis, a bartender at Asian barbecue restaurant BellyQ, learned what bonito flakes were a week before Adam Kamin of the Delta challenged her to create a cocktail with them, she says.

Say hello to bonito flakes. They’re waving at you, perched on an Osaka Pancake at the newest Tom Douglas restaurant, TanakaSan. The heat from the savory pancake—a variation on traditional okonomiyaki ...

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Nestling egg yolks in a mixture of sugar and ...

It’s clear that Chicagoans no longer think of ramen as the instant noodles you pick up at the end of the month when money is running low. With hip-hop and Top 40s music blaring through speakers, ramen ...