ROSA’S Thai, the high-street staple, now has some quick and easy new lunch offerings - and I tried everything on the menu.

Food is more than just sustenance; it holds connection, comfort, and memory. For chef and writer Julie Lin, it also serves as ...

In a new book, Chef Hugh Mangum — based in Los Angeles, with contributions from Chef May Chow in Hong Kong — compiles ...

WILMINGTON, DE, UNITED STATES, July 1, 2025 /EINPresswire.com/ -- Stellar Market Research examines the growth rate of the Soy Sauce Market during the forecasted period 2025-2032 The Soy Sauce Market ...

Craving something bold and savory that tastes just like your favorite Chinese takeout? This Chinese Scallion Chicken is the ...

Benihana's new "Power Lunch" special is a welcome — and affordable — break from the drudgery of sad desk lunches.

While coating food in gold is not a guarantee of it being good, I can safely say the beef at Noodle and Beer deserves nothing less.

She explained: "Light soy sauce is salty, thin, is used for flavour, and has a light brown colour. Dark soy sauce, on the other hand, is sweeter, thicker, and darker.

Using light soy sauce when you need to use dark, or vice versa, can hugely impact the food you're making and can completely change the flavour of your dish - potentially ruining the entire meal.

Soy sauce is a great way to add a kick of a deep, salty flavour to your meals. No matter if you're adding it to sushi, a stir fry, or in a marinade, the opportunities are truly endless for this ...

It’s super simple, usually consisting of six ingredients: scallions, vegetable oil, light soy sauce, dark soy sauce, sugar, and thin wheat noodles, sometimes topped with crisped ground pork.

The slurry may be drawn three or four more times to produce soy sauces of lesser grades, but they’ll all be filtered twice, and heat-pasteurised, prior to bottling. Xinhui’s 2800 staff make about 50 ...