1 cup kosher salt 1/2 cup brown sugar 4 cups mirin, divided 6 cups sake 3 star anise pods 4 pounds skinless, boneless pork belly Stir together kosher salt, sugar, 2 cups of mirin, sake and star anise ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. By Melissa Clark In Colombia, where the food stylist Mariana Velásquez ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

I was driving through Wyoming when a wave of hanger and irritation came over me so strongly that I started cursing out loud to myself for no reason at all. No wonder. It was 2:30 p.m. and I'd skipped ...

Want to take your taste buds on a trip? Try this sandwich made with arepas, Venezuelan bread that is quick and easy to make!

Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra ...

Arepas have been a staple in Venezuela for many centuries, and their popularity in the USA appears to be increasing on restaurant and food-truck menus. Might the tasty cornmeal cakes, though, be a ...