Q: While clearing out my refrigerator, I discovered a whole tub of gojuchang which I had picked up earlier for bibimbap. I love the hot-peppery taste but don't know what else to make with it. Any suggestions?

Sent by Amit More

A friend reminded me yesterday of an old trick used to get the correct water-to-grain ratio when cooking rice. It's simple: pour the rice into the pan you're going to cook it in. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — I usually use the crease on the palm-side of my finger. Do you use this method? More

Cassava, manioc, and yuca are all names for the same starchy tuber grown throughout South America, Africa, and Asia. You might be more familiar with it in its dried and powdered form: tapioca. This root is a dietary mainstay in many parts of the world and forms the carbohydrate base for many excellent meals. Do you ever cook with cassava? More

Dried beancurd sticks might not sound or look like the most enticing ingredient at the Asian market, but when you know how to prepare them – and it isn't hard – they just might become one of your go-to ingredients for braises, stir fries, soups, and salads. More

Leela's artful chopstick collection/wall art!

Most non-Asian cooks aren't aware that chopsticks are more than just an eating utensil. They also make great cooking tools. In fact, there are special cooking chopsticks (saibashi in Japanese) that are a little longer and sometimes joined at the end with a string for just that purpose. More

"I've never been interviewed before", said my sister-in-law when I asked if she could tell me a little about her cooking. She's the best Asian cook I know. Half Japanese, half Filipino, Jey grew up in Los Angeles. It was there that she was brought up on her mother's mealtime customs and where she learned to cook a mish mash of delicious Japanese and Filipino dishes that she continues to share with our family today. More

Mix icy cold beer with spicy Sriracha, fresh lime juice and a couple dashes of Maggi sauce and what do you have? A refreshing, terrifically savory beer cocktail with a lingering heat that has become my new favorite summer drink. Meet the Cocky Rooster. More

All week we're sharing Asian food recipes and inspiration here at The Kitchn. Here are some refreshing drinks to sip alongside your East, South, and Southeast Asian meals – or just to cool down on a hot summer day. More

Want to learn to make Korean food at home? We have a recipe list for you! From Korean-style steamed eggs to the popular Dolsot bibimbap, here are 15 favorite Korean recipes from The Kitchn's archives. Try a new recipe or revisit an old one! More

We've been focusing on Asian cooking this week, showing you some of our favorite dishes and tips. But we're really interested in what you like to cook at home. What's your favorite Asian cuisine or dish to cook at home? I've been newly enamored of stir-frying (thanks to Grace Young) and I also have an abiding love of Indian and Thai curries. What about you? More