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Tim Chin is a professional cook and writer who started contributing to Serious Eats in early 2020. He holds a degree in Classic Pastry Arts at The International Culinary Center.| Serious Eats
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A close look at the science of lactic acid fermentation, the process responsible for some of the sour foods we all know and love: sauerkraut, pickles, kimchi, yogurt, and more.| Serious Eats
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A Q&A interview with Rich Shih, who has established himself as something of a koji authority, in part because of a seemingly relentless drive to experiment with the mold.| Serious Eats
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Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.| Serious Eats
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Lucas Sin is the chef of Nice Day and Junzi Kitchen in New York, NY and New Haven, CT.| Serious Eats
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Everything you'll need to stock a full Korean pantry.| Serious Eats
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A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.| Serious Eats
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Spice up your cookout with one of these 20 dipping sauces.| Serious Eats
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Soy sauce chicken gets a weeknight Coca-Cola twist.| Serious Eats
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Tim Chin is a professional cook and writer who started contributing to Serious Eats in early 2020. He holds a degree in Classic Pastry Arts at The International Culinary Center.| Serious Eats