Most Popular
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Over 82,000 Korean young people unemployed, not searching for job long-term
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40% of Korea's workers who reported bullying faced retaliation: survey
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600 evacuated as heavy rain floods roads, homes in southern regions
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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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[KH Explains] Can smart chargers ease tensions over EV fires?
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[Weekender] Young Koreans more open to Japanese cultural products
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New Fifty Fifty off to strong start
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1 in 5 households to have breadwinner over 80 in 30 years
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Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
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Doctors defend colleague accused of blacklisting non-strikers
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A Burgundy field guide
Beyond Romanee-Conti and into the diverse world of historic French wine regionThe impact of Japanese comic book series, “The Drops of God,” on Burgundy and its wine can still be felt. When the press highlighted the bottle of wine that inspired “The Drops of God” and the series itself put the spotlight on Burgundy, the storied region in eastern France got noticed. It was a bottle of 1985 Domaine de La Romanee-Conti Echezeaux from Burgundy that fueled Shin and Yuko Kibayashi’s passion for wine, a
May 25, 2012
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Hot dogs fall from the sky in Detroit
To celebrate a Detroit restaurant's 95th anniversary, 955 raw hot dogs were dropped from a hovering helicopter onto a soccer field Wednesday morning.The stunt, arranged by WKQI-FM, Detroit, honored the American Coney Island restaurant, whose third-generation owner, Grace Keros, noted the famed eatery has "been at the same location for the past 95 years."The hot dogs, referred to at the restaurant
May 24, 2012
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California chefs in stew over foie gras ban
SANTA MONICA, California (AFP) ― A simmering row between animal rights campaigners and a handful of California’s top chefs is coming to the boil, ahead of a looming ban on foie gras in the western US state.Protestors took their message to the streets this week as a series of high-end restaurants staged events ― with menus including foie gras ice cream ― to celebrate the gastronomic delicacy, made from force-fed ducks.“Helpless ducks are force fed, eat somewhere else instead,” chanted some 30 pro
May 21, 2012
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Wine of the Week: 2010 Calera Viognier ‘Mt. Harlan’
Calera is best known for its compelling Pinot Noirs, but the limestone soils of the Gavilan Mountains east of Monterey Bay work their magic on Viognier too. That’s the genius of the site founder Josh Jensen chose for Calera Wine. This Viognier comes from the Mt. Harlan vineyard, first planted with the grape in 1983 and farmed organically. The bouquet of jasmine and ripe stone fruit draws you in right away. Then comes that lush texture and the tastes of honey, pear and tropical fruit. It’s got a
May 18, 2012
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A new look on artichokes
You have to wonder about the man who ate the first artichoke.Prickly and ugly with a giant fur ball inside, how could he have known what a treasure he had?Luckily, we can all reap the rewards of his bravery, particularly now when artichokes are in season and easy to find in the grocery store produce section.“I think it’s an intimidating-looking vegetable,” said New York-based cookbook author and Italian cooking expert Michele Scicolone.While artichokes are abundant in Italian cuisine, many home
May 18, 2012
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Jeonbokjuk (rice porridge with abalone)
Jeonbokjuk is a delicacy made of sliced abalone and non-glutinous rice. It has a sweet taste, pleasant aroma and is rich in nutrients. It was served as a noble dish in Joseon’s royal courts. Blue jeonbokjuk is a special delicacy cooked with abalone entrails. It is blue in color and has a bitter taste. Ingredients- 1 1/4 cups non-glutinous rice - 2 abalone - 1 tbsp sesame oil - 8 cups water - 1 tsp clear soy sauce - 1/2 tsp salt 1. Wash the rice, soak in water for 2 hours, drain for 10 min.2. Was
May 18, 2012
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Yakseon of ancient wisdom embraces food, people and nature of today
From catering companies to restaurants serving elaborate course meals of Korean cuisine, a new buzzword has found its way onto menus that focus on seasonal ingredients and their health-giving benefits.The word “yakseon,” literally meaning “food that is (as good as) medicine,” has spread to community centers that have set up classes teaching its basic principles and home recipes. Ahead of the regional festival season in coming months, more yakseon seems likely to be introduced in presentations an
May 17, 2012
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Chocolate pyramid breaks world record
At 18,239.5 pounds, the chocolate sculpture is the largest in the world (UPI)The Qzina Institute of Chocolate & Pastry in California announced it broke the world record for the largest chocolate sculpture by recreating a Mexican pyramid.The sculpture of the Kukulkan pyramid in Chichen Itza, created by corporate chef Francois Mellet, measures 6 feet high and 12 feet by 12 feet at its base.Guinness
May 17, 2012
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New Nordic afoot
Hip new Nordic cuisine showcased at Danish food event in SeoulWho would have thought that trees, hay and ashes would be the nouveau chic eats of the year? Yet, here it was, on a plate, a piece of very black bread, so black it resembled a hunk of charcoal. There was a reason why it was black. Not only had the bread been made with hay, leek and onion ash, according to AOC executive chef Ronni Mortensen, it had also been sprayed with “black burned vegetables.” “We like the nature-like thing,” expla
May 16, 2012
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CanCham offers surf and turf
The Canadian Chamber of Commerce will host a feast Saturday fit for kings, featuring the finest surf and turf the “Great White North” has to offer.At its first annual Delicious Canada Spring Celebration, CanCham will host a formal dinner featuring Canadian beef and lobster.A honey salad dressing and maple mousse will also be served to dazzle diners. The first-class dinner will be accompanied with live entertainment by a jazz band and a traditional maritime-style band to bring the mood into full
May 16, 2012
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Wine of the Week: 2008 Paitin di Pasquero Elia Barbaresco ‘Serra’
Barbaresco doesn’t usually come in under $30 ― and when you find one of this quality at this price, jump on it. One of the great bargains in Piedmont is the Paitin “Serra” from the Elia Pasquero family, which has been farming these hillside vineyards since the late 18th century. Very drinkable already, the 2008 has a lovely bouquet of cherries and earth. Complex and elegant, this Barbaresco has lots to reveal as it sits in the glass ― concentrated dark berries, violets, tobacco leaves and more.
May 11, 2012
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Distillers lead artisanal whiskey movement
Set aside your shot glasses. The next bottle of whiskey you open deserves to be savored.The Bay Area has become the center of a booming American craft whiskey movement. For years, artisan distillers such as Anchor and St. George Spirits have been dedicated to the craft of small-batch liquid amber. Their innovation is inspiring a new wave of craft distillers, whiskey-themed eateries and events such as October’s WhiskyFest.The trend comes on the heels of a renewed interest in handcrafted artisanal
May 11, 2012
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Samhap janggwa, (three braised delicacies)
Samhap janggwa is a dish of three kinds of seafood (mussels, abalone and sea slug) braised with beef and seasonings. Nowadays, the seafood is cooked alive, but in olden days it was dried then cooked after soaking in water because the amino acid and taurine content increases during drying and enhances the taste. Ingredients● 160g abalone, 5 cups water ● 60g soaked sea slug● 100g mussels, 3 cups water, 2 tsp salt, 2 cups seafood scalding water, 1/2 tsp salt ● 50g beef (top round) ● seasoning sauce
May 11, 2012
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Fusion without borders
Chefs use Asian cuisine as spring board for fare that is outside of the boxIn the world of cuisine, the term “fusion” was usually married to a set of regions; giving the diner an idea of what to expect. Shall we be having Korean-Italian, French-Chinese or some other hybrid and hopefully a harmonious meeting of several different cuisines tonight? The experience was at times sensational, where ingredients that one might never have imagined appearing on the same dish did successfully meet, attracti
May 11, 2012
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‘Crab’ chips, fruity Oreos?
NEW YORK (AP) ― Russians prefer their Lay’s potato chips dusted in caviar and crab flavors. The Chinese like their Oreos stuffed with mango and orange cream. And in Spain, Kellogg’s All-Bran cereal is served floating in hot coffee instead of cold milk.Americans might get squeamish at the thought of their favorite snacks being tweaked. But what works in the U.S. doesn’t always work everywhere.In other words, Lee Linthicum, a market researcher, says: “It can’t be some generic mix of spices that mi
May 7, 2012
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"Crab" chips, fruity Oreos? They're big overseas
Russians prefer their Lay's potato chips dusted in caviar and crab flavors. The Chinese like their Oreos stuffed with mango and orange cream. And in Spain, Kellogg's All-Bran cereal is served floating in hot coffee instead of cold milk.Americans might get squeamish at the thought of their favorite snacks being tweaked. But what works in the U.S. doesn't always work everywhere.In other words, Lee L
May 7, 2012
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Wine of the Week: 2001 R. Lopez de Heredia Vina Tondonia Rioja Reserva
Spain’s Rioja region produces some of the best red wines in the world. And most have a terrific price-quality ratio. That holds even for some of the most famous wines, like Lopez de Heredia’s Vina Tondonia Reserva Rioja. The 2001 is the current release from the family-run winery that dates back 131 years and three generations. The blend is 75 percent Tempranillo with 15 percent Garnacha, the rest made up of Graciano and Mazuelo grapes. Open a bottle a half hour or so before you want to drink it
May 4, 2012
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Oiseon (stuffed cucumber)
Oiseon is a dish of cucumbers stuffed with beef, brown oak mushrooms, and egg white and yolk garnish. The cucumbers are slit and the filling tucked inside. They are then sprinkled with sweet vinegar sauce. It has a tantalizing sweet and sour taste and a beautiful color. This dish stimulates the appetite and is usually served as an appetizer.Ingredients● 1 cucumber, 1 cup water, 1 tbsp salt ● 30g beef, 2 sheets brown oak mushrooms ● seasoning sauce: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp minced gr
May 4, 2012
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The magic of macarons
Ethereal to the tongue, bright and pleasing to the eye, the dainty Parisian pastries known as macarons are tiny bites of luxury.Made of little more than almonds, egg whites and sugar, often dyed to a bright, lacquer like sheen, the shells are tantalizingly crisp, with a slightly springy interior. Dissolving in the mouth, they give way to fillings of beguiling and delicious variety: ganache, buttercream or citrus- and whiskey-soaked concoctions dancing with complexity.All this decadence comes at
May 4, 2012
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New batch of brews hail from U.S.
Tavalon, La Colombe Torrefaction, Think Coffee have landed in SeoulJust when you thought a new wave of coffee and brew stops from abroad could not possibly squeeze into Seoul’s already saturated turf, they did. If the West Coast ― i.e. Starbucks and The Coffee Bean and Tea Leaf ― is largely credited with being the motherland of the first generation of overseas drink chains to help popularize the caffeinated brew, the new generation ― Tavalon, La Colombe Torrefaction and Think Coffee ― hails from
May 4, 2012