Archaeologists found a trove of 6,000-year-old barley seeds in a sealed cave near the Dead Sea. After careful examination, ...

Chef Marc Matsumoto has shared his top tip for cooking salmon, and it's all to do with one 'magic' ingredient that will make ...

Explore the rich, umami flavor of Japanese shiitake mushrooms with this recipe roundup from Chef JA Cooks. From soups to stir ...

There is no cure for human papillomavirus, or HPV, a viral infection that affects nearly 80 percent of the population by the ...

Fresh and dried shiitake mushrooms are a popular ingredient in various East Asian cuisines. They have an earthy, meaty flavor that adds a rich quality to many vegetarian and vegan recipes.

Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems ...

Shiitake-Ginger-Miso Chicken Stock This stock from chef Scott Clark of Dad’s Luncheonette in Half Moon Bay, Calif., gets its luscious body from chicken feet, which release their collagen as they ...

8 ounces whole shiitake mushrooms, ends trimmed 3 tablespoons finely chopped ginger 5 cloves garlic, sliced 2 shallots, peeled and sliced ⅛-inch thick 1 cup short-grain white rice, rinsed and ...

It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.

Shiitake are now cultivated in Britain and can be bought fresh or dried. Snip off the hard stems (but don’t discard them – add to soups and stock). Shiitake go well with pork, meat and steamed ...

Shiitake go well with pork, meat and steamed fish; they can also be mixed with ordinary cultivated mushrooms. FAQs about BBC Food ...