A recent trademark kerfuffle over the name “chili crunch” brought more attention to the tingly Sichuan condiment than any trend story or cookbook ever could. When David Chang’s Momofuku brand declared ...
Brown sugar and soy sauce bubbling on the stove. Chiles sizzling in hot oil. The scent of Sichuan pepper, cassia, ginger, star anise and cardamom in the kitchen. This is Thanksgiving. It starts by ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback