One key ingredient can transform your fried rice from common to exceptional. This sweet, tangy addition elevates the dish by ...

There’s a sterile room in the back of Rice Vice with its own monoculture. Temperature probes and fan boxes control heat and moisture, making sure owner Byron Stithem’s 160 kilograms of living rice ...

If people came with warning labels, mine would simply say, “does not travel well with others.” That’s not to say that I’m a hyper-planner (far from it) or I kick the seat in front of me on airplanes ...

When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells.

If people came with warning labels, mine would simply say, "does not travel well with others." That's not to say that I'm a hyper-planner (far from it) or I kick the seat in front of me on airplanes ...

Co-owners and co-chefs Jeremy “Jay” Kean and Philip Kruta prepare pizza in the kitchen at the new Brassica. (Kean’s sister ...

OKAYA, Japan — Not long after dawn, Japanese sake brewer Mie Takahashi checks the temperature of the mixture fermenting at her family’s 150-year-old sake brewery, Koten, nestled in the foothills of ...