Cambodia's cuisine often gets less international attention than Thailand or Vietnam, but Khmer food is just as vibrant and steeped in history and culture. It's shaped by the country's rivers, rice ...

"Today, about 70 to 80 per cent of food products sold in Cambodia are imported. We want to increase the share of locally ...

Sarom Sieng did not want her daughter trapped in the church kitchen, cooking curry and egg rolls her whole life. “She wanted me to be happy and fulfill my dream and not be stuck trying to make a ...

Pepper-smeared strips of beef jerky fueled countless late-night study sessions in my college dorm room. I enjoyed the leathery, stringy belts I ate on road trips as a kid to Las Vegas, Palm Desert or ...

This quick and easy recipe is packed with flavor.

LOWELL — The city may have the second-largest Cambodian-American population in the U.S. after Long Beach, California, but Lowell was cookbook author Padma Lakshmi’s first stop when scouting locations ...

The herbs are all on one level and the vegetables on another,” says chef Luu Meng. “This herb is sa om, and it smells like asparagus.” He thrusts the pungent leaves under my nose. “And our basil is ...

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. Chef Mona Sang is deep into preparations ahead of the hotly anticipated ...

When Nite Yun cooks, she's telling her family's story. The Cambodian-American chef, best known for her restaurant Lunette in San Francisco, has long used food to honor her parents' country. But as she ...

Sophy’s Thai & Cambodian Cuisine opens at 10 every morning of the week — early enough for the many Cambodia Town locals who have made Sophy’s a much-loved destination restaurant to stop by for a late ...

After their first collaborative pop-up sold out in three days, Pannah Son of Chef Pannah and Lariza Amon of Lariza’s Bakery were hopeful that their dream of starting a Cambodian and Filipino ...

Dating back hundreds of years, prahok is one of the most distinctive ingredients in Khmer cooking. It's a fermented fish paste that's traditionally made with mud carp fish that are sun-dried in ...