Thailand's Trang Province is home to many Chinese immigrants, resulting in the melding of the two countries' cuisines. SLIDE SHOW I
Jarrett Wrisley explores the versatile and flavorful cuisine of Thailand's Trang Province, where China and Thailand meet.
In Taipei, where beef noodles are everywhere, a Persian chef is making his mark on the city's signature dish.
A banished leader of the Tiananmen Square protests remembers his home through its food. SLIDE SHOW I
This is a soup recipe which Wu'er Kaixi sent me. It's a Uighur soup, but it has Kazak and Hui influences, and they both eat very similar versions of the dish.
A chef takes a street food and turns it into something delicious. The catch? Follow his rules, or else.
Thailand's two obsessions converge at a chicken restaurant next a Bangkok boxing arena. SLIDE SHOW I
After a trip to the U.S., the author returns to Bangkok, relieved to feel close to his food again. SLIDE SHOW I
See how a Bangkok restaurant roasts pigs--and witness the unforgettable final product.
Mumbai changed forever after November's terrorist attacks, but the food tastes the same.
Thailand's varied cultural influences are reflected in this pasta dish that tastes both Thai and Italian.
Here you have a spaghetti dish that is treated much like an Asian fried noodle dish, and that's what makes it interesting. It's very fast, very simple, and with some practice the results are superb.
Two decades after his first taste of a painfully hot dish, the author tries Thailand's spiciest cooking.
Sick and far from home, the author finds one thing to eat that makes him feel better: chicken soup.
This recipe is tremendously good and very easy, and it makes for a refreshing summer barbecue dish.
The author learns to make curried prawns and grilled steak from a Michelin-starred chef. SLIDE SHOW I