Add Yahoo as a preferred source to see more of our stories on Google. The condiment is so hot—literally and figuratively—that chili crisp has a cult-like following at this point. That's likely because ...

When we chatted with Jing Gao, chef, cookbook author and founder of condiments brand Fly By Jing, we knew we were in for a spicy conversation about all things food and how to elevate our everyday ...

Please Note: Blog posts are not selected, edited or screened by Seeking Alpha editors. In China, the concept of the condiments concludes the gourmet powder, soy-bean sauce, vinegar, ferment, flavor ...

Chances are you've heard of chili crisp, the Chinese condiment that exploded into American home kitchens when pandemic-weary cooks were looking for new ways to add flavor to their food. My all-natural ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. In Chili Crisp, ...

I have a new favorite condiment, Lao Gan Ma Spicy Chili Crisp. Call it “chile oil plus” with the plus being the super umami bump the oil gets from onion and fermented soybeans. It also has monosodium ...

The first time I encountered spicy chili crisp was about 18 months ago in the kitchen of Steinbeck’s Ale House in Oakhurst. Chef Andy Gonzales was showing me how he prepared his eggplant and noodle ...