Hey there, fellow food adventurers! Today, we’re diving deep into the ocean’s bounty to explore one of my favorite ingredients – seaweed! This isn’t just about sushi; oh no, we’re talking crispy ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a small bowl, cover the seaweed with the ...

First, it was miso. Then, it was gochujang. Now, seaweed is the latest umami bomb to take over our kitchens. No longer just a sushi essential, seaweed is cropping up in everything from ...