Delicious and healthy recipes from world cuisine

Food Rig is a small editorial food site about Asian, Chinese and Japanese home cooking. It started the way most food sites should start: with a notebook next to the stove. Every article here is written the way an experienced home cook explains a dish to a friend — what to buy, what to do first, where things usually go wrong, and what the dish should look, smell and taste like at each stage.

What we publish

Three kitchens, and only three: Asian (Korean, Filipino, Thai, Vietnamese and pan-Asian), Chinese and Japanese. We would rather cover a narrow field deeply than chase every trending dish. Recipes get exact amounts, pan temperatures, timings and substitutions for ingredients that are hard to find outside a specialist grocer. Food-culture guides get the same treatment: practical context you can actually use at a table, not travel-brochure copy.

How recipes are tested

Recipes are cooked in an ordinary domestic kitchen on a normal hob — no restaurant wok burner, no blast chiller. If a dish genuinely needs specialist kit, we say so up front and give the closest home workaround. Where a technique changes the result (velveting meat, steeping dashi instead of boiling it, resting a braise overnight), we explain why rather than just telling you to do it. Timings are written as ranges because every hob, pan and cut of meat behaves slightly differently.

Healthy, but honest

"Healthy" here means balanced, vegetable-forward cooking with sensible amounts of salt, sugar and fat — and notes on how to lighten a dish without wrecking it. It does not mean medical or dietary advice. Nutrition needs are personal; if you are managing a condition, talk to a professional rather than a recipe site.

How Food Rig makes money

The site is free to read and is funded by display advertising and affiliate links. When a recipe recommends a pan, a bottle of soy sauce or a knife, that link may be an affiliate link, which means we earn a small commission if you buy — at no extra cost to you. Advertising and affiliate partners have no say in what we publish, which dishes we cover, or what we recommend. We only link to equipment and ingredients we would use ourselves, and where a cheaper alternative works just as well, we say so.

Corrections policy

Recipes get things wrong sometimes: a quantity slips, a timing is optimistic, an ingredient is mislabelled. If you spot an error, email info@foodrig.com and we will re-test the step. Corrections that change the outcome of a dish are made in the article itself and noted at the point of the change; small typographical fixes are made quietly. We do not delete articles to hide mistakes.

Get in touch

Questions, press enquiries, broken links and advertising requests all go to the same place: info@foodrig.com. We read everything, and we especially like hearing how a recipe turned out in your kitchen.