After sampling street food from Shanghai to Bangkok, the author begins his next adventure: selling it himself.
Most outsiders probably don't associate Thai cooking with charcuterie--but they should. SLIDE SHOW I
Not just because of the cruelty involved in catching it. This Chinese delicacy simply doesn't taste good.
A tiny Muslim village in Thailand revived its mangrove trees and brought back its shrinking fish population.
Even during a tumultuous year, there's one place in Thailand where everything is united: the market. SLIDE SHOW I
In Thailand, the term refers to a dish made up of vegetables, meat, or seafood, mixed with a simple dressing.
Recipe adapted from Thai Food by David Thompson.
The author thought he couldn't stand the country's signature red. Then he went to Hunter Valley. SLIDE SHOW I
The city's chefs combine local produce with Asian influences to create a new, unique cooking culture.
The country's dense stocks evoke the past, even as some chefs abandon traditional ways of making them.
In the middle of Bangkok's red light district, the author finds an unexpected patch of Islamic culture. SLIDE SHOW I
Celebrating the Chinese festival with two sisters who had been separated for decades. SLIDE SHOW I
This is a classic Shanghainese dish. It's rich and soothing, perfectly suited to the cold and damp winters there.
The author heads to a Thai island for a barbecue in the sun, but rough seas threaten to spoil the afternoon.