Anthony Bourdain was perhaps the preeminent culinary traveler. Throughout his career, he traveled to countless countries, tasting some delicious local dishes and others he never wanted to try again.

There’s a glass-half-empty/glass-half-full way of looking at tofu. The former is that it’s too bland to be interesting. The latter is that it’s a versatile ...

This tofu with black fungus dish combines soft tofu, eggs, and chewy fungus in a savory sauce. The balance of oyster sauce, ...

Try this roasted chickpea and tofu salad. It's ideal for packed lunches, quick but filling meals, and meal prep ...

large tofu chunks in bowl - Dragos Rusu / 500px/Getty Images The beauty of tofu is that it's a versatile, mild-flavored staple, packed with protein that you can easily transform and brighten with ...

A potent blend of hot chile oil, fermented broad bean paste (doubanjiang) and Sichuan peppercorns delivers heat and ...

Morihiro Onodera is telling me about the different flavors of tofu he’s made over the years. The chef behind Morihiro restaurant in Atwater Village is one of the most revered sushi masters in the ...

The end product of coagulated, molded soy milk, tofu is one of America’s most beleaguered foods, ridiculed for its wobbly texture and inherently bland flavor. And that’s a shame, because the favorite ...