TAIPEI, Taiwan — In a small, unassuming building below the growing skyline of Taipei’s Xinyi District, Wu Hsu Pi-ying has built a shrine to stink, attracting the faithful from far and wide. Since 1989 ...

Jess Eng is a food and culture writer based in New York City. Her work appears in the Washington Post, the New York Times, TASTE, and more. It was only natural for my roommates to be wary of my latest ...

My quest for the Twin Cities’ best veggie burgers is turning out to be a bigger project than I had expected. My requests on Facebook have drawn over 50 suggestions so far, and some of the Twin Cities’ ...

For Zhao Baoxian, the day starts at four in the morning in his workshop, where the 55-year-old picks up the large blocks of tofu, or bean curd, that have spent days marinating in his secret recipe and ...

If tofu is the Chinese equivalent of cheese, stinky tofu is the Chinese equivalent of a washed-rind or blue cheese. It’s made by aging tofu in a pungent brine, and it’s especially popular in Taiwan.

How come Manhattan’s Chinatown has never had a Taiwanese restaurant? Hong Kong, Malaysian, Shanghai, and Fuzhou cuisines have become a formidable presence, but you have to go to Elmhurst or Flushing ...

TAIPEI (Reuters) - The smellier, the better. That's the rule in Taiwan for stinky tofu, a popular fermented snack that assaults the nose but pleases the palate. The scent, a cross between burning ...

The smell of stinky tofu will no longer waft down the streets of downtown San Mateo, as China Bee is set to close in the next two weeks. The restaurant’s final day of operations is scheduled for Dec.