If you have ever wondered how Chinese restaurants get their beef so incredibly tender while yours turns out chewy at home, I have the secret: Baking Soda. It’s a technique called ‘velveting.’ By marinating the flank steak with a little bit of baking soda and cornstarch, you tenderize the fibers and create a protective coating…
If you love Penne alla Vodka but want to shake things up, you need to meet its spicy, savory Korean cousin. This Creamy Gochujang Pasta (sometimes called ‘Rose Pasta’) has taken over the internet for a reason—it is ridiculously good and comes together in less than 20 minutes. The star ingredient is Gochujang, a fermented…
I used to rely on bottled teriyaki sauce for quick weeknight meals, but I always found them simultaneously too salty and sweet. It turns out that making your own sauce from scratch is extremely easy and can come together in the same pan you cook the chicken in. For this recipe, we are using chicken…
