I’m a big fan of Chinese hot and sour soup and make it every once and while. Learning to make hot and sour soup taught me that the two key ingredients that contribute the most to its flavor profile are finely crushed white pepper (the hot) and Chinese black vinegar (the sour). You can get the… Read More


I really like to make Kung Pao dishes. But I have never found a bottled Kung Pao sauce that suits me. When you get a Kung Pao dish from a great Chinese restaurant (and “great Chinese restaurant” can be a pretty grim looking, from the outside, mom and pop shop) it has the perfect combination of zing, flavor, and… Read More