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5 articles
Laab shows up on Thai menus across the US, but what most Americans are served barely resembles the real thing. Here's what's actually going wrong — and how to bring the dish back to life at home.
Not all coconut milk is created equal, and the can you grab off the shelf might be the single biggest reason your Thai curries fall flat. We ran blind taste tests, compared fat ratios across popular US brands, and dug into the counterintuitive technique professional Thai cooks swear by — so you don't have to guess anymore.
Mango sticky rice is wonderful — nobody's arguing that. But Thai dessert culture runs much deeper, and several of those sweets are surprisingly easy to pull off in an American kitchen. Here are six worth adding to your repertoire.
Bangkok's hawker stalls pack an insane amount of flavor into tiny setups — and most of those techniques translate surprisingly well to a home kitchen in the US. From achieving wok hei on a standard gas burner to getting that perfect char on satay without a charcoal grill, here's how to pull off five iconic Thai street dishes without a plane ticket.
Most American home cooks follow the recipe exactly and still end up with Thai curry that tastes like a watered-down version of what they ordered at their favorite restaurant. The problem isn't the ingredients — it's the technique. Here's what's actually going wrong and how to fix it.