Culinary experts discuss how the evolution of Chinese food in America suggests a bridging and increased understanding between the two nations.
"Sauced in Translation" host Howie Southworth discusses his food travels across China — where he soaks up local cuisine while whipping up American food for Chinese crowds.
Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States, discusses the evolution of American tastes for authentic Chinese cuisine, and why so many still find it alien.
Chinese food authority David Chan looks back on his controversial 2012 list of the top 10 U.S. Chinese restaurants, and offers some thoughts on the evolution of Chinese cuisine in America.
The famously strong Chinese liquor could soon be selling in the United States — but who will buy it? One Western convert offers his top recommendations.
Chinese food means something entirely different in every culture. Koreans, too, have successfully incorporated Chinese food into their own cuisine over the last few decades.
The author of The Chinese Takeout Cookbook dishes to Asia Society about trying new flavors, from New York City to Beijing — and divulges her current top spots for soup dumplings and dim sum.
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