At Akila Inouye’s Tsukiji Soba Academy in Tokyo, a specially made wooden cabinet has 108 small cubbyholes, each containing a scroll of thick brown or green paper printed with a question. “How to ...

Learn how to make Kamo Nanban Soba, a Japanese duck soba noodle soup with pan-seared duck breast, grilled green onion, soba ...

The classic zarusoba (cold soba) is served with a dipping sauce, grated daikon radish, wasabi and scallions. Nothing more. It is simple and straightforward. To eat the noodles, combine the condiments ...

In last week’s Brew Blog, I mentioned that Rogue Morimoto Soba Ale would make a nice sauce for some actual soba. So I set about verifying that hunch over dinner a few nights ago. I love Soba. I eat it ...

Cool, nutty, and with a hint of heat: Cold buckwheat noodles with tahini sauce are the perfect treat for hot days. Chili ...

On the hottest days of the year, New York food writer and social media star Andy Baraghani has intense cravings for something cold, slippery, fresh and crunchy, he writes in his new cookbook, “The ...

Summertime may not be the best time for a warm noodle meal, but thankfully, we have several delicious cold noodle recipes you can try during these warm months.

Soba Ulala serves cold and hot bowls of brothy Japanese noodles ...

Cooking in college can be daunting. The Bruin Gastronomer aims to give students the knowledge and tools to cook affordable, simple and delicious meals that will fill brains and bellies alike. I feel ...

Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. The Northern Hemisphere ...