This post originally appeared in the August 23, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

If you’re not the type to make double the amount of rice you need for a recipe or add an extra helping to your takeout order just so you have leftovers, this recipe will convince you to get into the ...

Getting your Trinity Audio player ready... This is a version of one of the most popular street foods in Korea. The traditional dish dates back to royal dynasty courts and was more savory, with meats ...

Siri and Carson Daly share their sure-fire recipes for getting kids to eat their veggies. Salmon topped rice bowls, loaded with chickpeas, sweet potato and kale, and crispy veggie-packed rice cakes ...

Tteokguk (pronounced sort of like DUK-gook) is a soup of chewy-soft rice cakes cooked in steaming translucent broth typically served for the Lunar New Year. Ann Taylor Pittman is a Senior Food Editor ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the ...