A beefy broth simmers for nearly half a day, for a noodle soup like no other. Plus, find a take on a decades-old Hat Yai ...

Beef noodle soup traces its roots back to China’s Tang Dynasty, when beef was considered a rare luxury and reserved for special occasions. Over centuries, the dish evolved as cooks experimented with ...

Each time I stepped into Hong Kong Food Street, I wanted to order the wonton noodle soup. To make the dish, cooks drape bouncy, thin egg noodles over luscious shrimp-filled dumplings. Most ...

If the Mayor of Flavortown knows one thing, it's flavor, obviously, and these Chinese restaurants, scattered across the U.S., ...

Prepare to slurp your way through the streets of New York. A special new street food fair will land in Manhattan for one day only this fall. Nan Xiang Xiao Long Bao’s First Soup Dumpling Festival will ...

Sharon McDonnell has written on travel, food, drink, culture, and profiles for 25 years, published in Conde Nast Traveler, Travel + Leisure, Teatime, New York Times, Fodors.com, USA Today, and more.

Kristie Hang is a born-and-raised Angeleno who has been covering the Los Angeles food scene for nearly 15 years. She was once known for double-fisting two large boba drinks daily in grad school — ...