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Here's everything you need to know about making the ideal, creamy polenta. We even have a pre-soaking tip that cuts down on overall cooking time.| Serious Eats
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This light and delicately flavored dish of salmon poached in a broth with summer squash, fennel, white wine, and ginger, then finished with cherry tomatoes, is a perfect one-pot summer meal.| Serious Eats
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We asked the chefs at five of our favorite ramen shops in New York City to weigh in on the importance of slurping ramen, and give tips for those who are new to the practice. But their responses gave us more than just basic instructions: We also got a primer on the philosophy behind each of their favorite bowls.| Serious Eats
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Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.| Serious Eats
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Gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is a quick, easy meal that's equally at home at the food court or on your kitchen table.| Serious Eats
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As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.| Serious Eats
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Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.| Serious Eats
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How to make dashi, a fundamental Japanese soup stock.| Serious Eats
Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint [Orkin, Ivan, Ying, Chris, Chang, David] on Amazon.com. *FREE* shipping on qualifying offers. Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint| www.amazon.com
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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats