How this one little machine can change your life in the kitchen.

Potatoes are a cornerstone of the Peruvian. Gently spiced cheese sauce is usually poured over the potatoes or served as a dip. We serve them over the sauce, with accompaniments of lime and meaty olives....

Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, and bottled aji amarillo paste.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, recognizable by its distinctive foamy head (from egg white) and lime flavor.

Ceviche may be Peru’s national dish with combinations of fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice).

This layered dessert gets its name, volador, from the way the edges of the pastry “fly up” as they bake. The thin, crackly pastry with dulce de leche is unbeatable in its simplicity. ...

These pickles hit all the spots: hot, salty, and a little sweet. Chile fanatics will be happy to munch on these just as they are.

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood.