From Season 10
Making this light but bold-flavored Thai specialty isn’t a matter of rounding up a lot of exotic ingredients. The problem is as familiar as it gets: ensuring tender, juicy pork.
Japanese chefs spend years learning how to create a light, crisp coating on these quick-fried fritters. We turned to a different secret weapon: the liquor cabinet.
Could we find a mortar and pestle that would crush the competition?
This Japanese rice wine has a subtle salty-sweet flavor prized in Asian marinades and glazes. Does brand make a difference?