Most Popular
-
1
40% of Korea's workers who reported bullying faced retaliation: survey
-
2
Over 82,000 Korean young people unemployed, not searching for job long-term
-
3
600 evacuated as heavy rain floods roads, homes in southern regions
-
4
[KH Explains] Can smart chargers ease tensions over EV fires?
-
5
Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
-
6
[Weekender] Young Koreans more open to Japanese cultural products
-
7
New Fifty Fifty off to strong start
-
8
1 in 5 households to have breadwinner over 80 in 30 years
-
9
Jeju's solo traveler-friendly spots offer solitude as well as camaraderie
-
10
Doctors defend colleague accused of blacklisting non-strikers
-
Japanese chocolate: rising star in Land of Rising Sun
PARIS (AFP) ― Move over azuki and sweet sticky rice. While Japanese pastry chefs may have started using cocoa a few centuries after the West, this once foreign flavor has captivated Japan’s confectionery world.Japanese chocolate makers and pastry chefs were the star guests at the 17th Salon du Chocolat held in Paris this week. One of them, Susumu Koyama, 47, was even named “Best Foreign Chocolatier” ― winning out over top masters from celebrated chocolate-making nations like Belgium and Switzerl
Oct. 24, 2011
-
Port wine keeps its past, looks for future
PINHAO, Portugal (AP) ― When Dominic Symington looks out from his shady hillside garden across the vineyards of Portugal’s majestic Douro Valley, he sees centuries of family and European history.British families like the Symingtons have been at the heart of this northern Portuguese region’s port wine trade for generations. Dominic Symington, one of seven in the family wine business, has an ancestor ― Walter Maynard ― who shipped port to Britain in 1652.Port, Symington says in an impeccable Briti
Oct. 24, 2011
-
Hard Rock vodka latest duet of music and liquors
Do you like your vodka classical? Or are you a little bit rock-n-roll? Whatever your taste, there’s a label out there for you as liquor producers join forces with some big names.One of the newest brands to get in the musical spirit is Hard Rock Vodka, made by Boca Raton, Florida-based Ultimate Bever
Oct. 21, 2011
-
Some like it really hot
IMPHAL, India ― Mexican jalapenos, Sichuan mala peppers, African kambuzi ― mere child’s play.Although many places claim to have the maddest, baddest chile this side of Hades, northeast India’s “ghost chile” is scientifically recognized as the hottest commercial chile pepper on the planet, 200 times
Oct. 21, 2011
-
Bindaetteok (mung bean pancakes)
Bindaetteok is a savory pancake made of ground mung beans, meat, vegetables and kimchi. It was originally used as the supporter for the fried meat on a large dining table. Later, it became a delicious-looking food for a binja (pauper), so it was named “binjatteok” (pauper’s cake). Bindaetteok (Insti
Oct. 21, 2011
-
Warm patjuk for a crisp autumn
Red bean porridge, sweet or savory, steps outside winter for a fall outingPatjuk, that comforting pottage of red beans, is often pigeonholed as a winter specialty, reserved, as turkey is for Thanksgiving, to be eaten on Dongji, the shortest day of the year. According to Lee Hyo-gee’s “Korean Cuisine
Oct. 21, 2011
-
Wine of the Week: 2010 Trajarinho Vinho Verde
The 2010 Trajarinho Vinho Verde is a bottling well worth seeking out. Look for the characteristic tall slope-shouldered shape and the distinctive Trajarinho label. (Los Angeles Time/MCT)In Porto, I remember eating sardines grilled outside a little restaurant near the sea accompanied by gulps of chil
Oct. 14, 2011
-
Food trucks often a gateway to opening a restaurant
LOS ANGELES ― The food truck revolution is moving indoors.The owners of some of the most successful trucks are using the knowledge, fame and bankability gained from operating their mobile eateries to start sit-down restaurants.“To grow a restaurant from the ground up is impossible,” said Eric Tjahya
Oct. 14, 2011
-
Seolleongtang (Ox-bone Soup)
Seolleongtang (Institute of Traditional Korean Food)Seolleongtang is a soup made by simmering ox bones, intestines and shank for a long time. The name of the soup comes from a story in which the king held a memorial service at the seonnongdan (an altar) with his officers, and offered an ox as a sacr
Oct. 14, 2011
-
Food critic dines out on Michelle Obama favorites
WASHINGTON (AFP) ― It’s sure nice work if you can get it: going to nearly every restaurant in Washington patronized by Michelle Obama and ordering exactly what she ordered.Marian Burros did just that for the Politico website (www.politico.com), and the experience ― which took her through 25 eateries
Oct. 14, 2011
-
Fine Italian dining with wine and cocktails
Try polenta gratin with sauteed seafood, rare-grilled tuna with spicy tomato sauce along with over 50 beverages to choose from, including wine and cocktails.For Italian food lovers, a special promotion offered by Oakwood Premier Coex Center’s Residents’ Lounge will be a pleasant surprise. Running fr
Oct. 10, 2011
-
Mastering wine in Asia gets easier
With wine consumption falling in Europe, producers are looking toward Asia as the driver of growth for the wine industry and consumers in the region have been receptive. But while there is plenty of enthusiasm for wine in Asia, consumers and sommelier students continue to struggle to understand wine
Oct. 10, 2011
-
Wine of the Week: 2010 Famille Brechet Lirac ‘Plateau des Chenes’
The minute I poured this 2010 Lirac, the scent of dried wild herbs, ripe blackberries, olives and earth leapt out of the glass. It’s so rich and intense, it comes on like a baby Chteauneuf. In fact, the Brechet family that produces this wine, a blend of 60 percent Syrah and 40 percent Grenache, is r
Oct. 7, 2011
-
Curry casualties turn up heat on British restaurant
LONDON (AFP) ― A British curry house was in hot water Wednesday after a competition to find out who could stomach most of its infamous “Kismot Killer” curry ended up with two participants hospitalized.Emergency services are demanding a review into the tournament after they were called to the Kismot
Oct. 7, 2011
-
Soe-galbijjim (Braised beef ribs)
Soe-galbijjim (Institute of Traditional Korean Food)Soe-galbijjim is braised beef ribs with Korean radish or brown oak mushrooms, vegetables and seasonings. This is a typical Korean dish, loved by people of all ages. Jjim is a popular cooking method that simmers or braises seasoned ingredients with
Oct. 7, 2011
-
Gochujang burger lands Iowa native for a South Korean bite
Jim Calhoun’s grand prizewinning glazed gochujang burger with ginger-lime aioli (Park Hae-mook/The Korea Herald)Contest winner on how the Korean condiment perfectly compliments the classic American dishSome people are just born to cook. Take burger contest winner Jim Calhoun, for instance. The Iowa
Oct. 7, 2011
-
Micro-breweries take on local flavor in China
BEIJING (AFP) ― In a poky room in a backstreet of Beijing, self-taught brewer Carl Setzer uses spicy Sichuan peppercorns, oolong tea leaves and cinnamon to invent beer flavors suited to Chinese tastebuds.The burly American runs Great Leap Brewing, one of a small but growing number of micro-breweries
Oct. 5, 2011
-
Just ask yourself, what would Ruth Reichl buy?
Move over paper catalogs. Online retailers with products selected by experts and sometimes tailored ― by you ― to your specific interests are the new face of food marketing.Featuring celebrity “curators” like Padma Lakshmi and editorial superstars like Ruth Reichl, the sites aim to cut through the v
Oct. 5, 2011
-
Haute cuisine fueling foodie culture
NEW YORK (AP) ― If you snicker at the foams, edible papers and other hallmark foods of haute cuisine, you may want to reconsider.Avant garde chef Ferran Adria says that without those, there would be no Rachael Ray, no Food Network, and eating in general would be a lot less exciting.“We wouldn’t have
Oct. 3, 2011
-
Bespoke meals on the rise
Establishments give diners option of tailoring dishes to suit their preferencesEver since Dean and DeLuca opened its first Seoul outlet in late September, the American gourmet food retailer’s brand new market-bakery-deli-espresso bar quartet has been dizzyingly busy. Customers need to hustle for one
Sept. 30, 2011