Chef Ryan Scott is in the TODAY kitchen remaking a few of his favorite restaurant recipes. He shows us how to make a copycat version of a Chinese-style chicken salad with crunchy noodles, plus a warm, ...

Long ago, the Chinese figured out that the meat of the chicken carries just as much flavor, if not more, than its skin. Hence the tradition of poaching, which delivers pure flavor and tender-but-firm ...

Chef, cookbook author and restaurateur Jet Tila stops by the TODAY Food kitchen to share his easy, fresh and delicious Asian recipes. We apologize, this video has expired. He shows us how to make Thai ...

1. Bring broth to a simmer in a medium saucepan with the sliced ginger and crushed garlic. Keep warm. 2. In a 3 ½-quart saucepan, heat oil over medium-high heat. Add carrot and stir-fry 2 minutes. Add ...

Buffalo wings go hand in hand with watching sports. Use your air fryer or pan-fry the wings on the stove until golden brown, then coat them in melted butter and hot sauce. Crunchy, cool celery ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...

Craving nuggets? No need to hit up the drive-thru! One bite of these Asian-style chicken nuggets, and you’ll never go back to the fast-food version again. Craving nuggets? No need to hit up the ...