Most Popular
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40% of Korea's workers who reported bullying faced retaliation: survey
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Over 82,000 Korean young people unemployed, not searching for job long-term
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600 evacuated as heavy rain floods roads, homes in southern regions
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[KH Explains] Can smart chargers ease tensions over EV fires?
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Torrential rainfall forces 1,500 to evacuate, causes widespread damage to homes, roads
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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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The new, old wave cookie
American-style cookies could be next ‘it’ dessertAmerican-style treats have been popping up with increasing frequency at dessert shops in Seoul. Pie, cupcakes, carrot cake and red velvet have all found shelf space in bakeries and pastry stores in recent years, which may leave many baffled as to why American-style cookies ― the kind that are big, moist, crisp-edged and come in classic flavors such as peanut butter, chocolate chip and oatmeal raisin ― have been slow to catch on.“I don’t think peop
March 2, 2012
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Wild girls of the food world make no apologies
MIAMI BEACH, Florida (AP) ― The foul-mouthed, self-proclaimed wild girls of the food world are making no apologies for their success.Alex Guarnaschelli, Gabrielle Hamilton, Debi Mazar and Nadia G have all become big names in culinary circles thanks, in no small part, to their naughty-yet-nice personalities. And on Saturday they used their loud-and-proud voices to vent during a panel discussion at the South Beach Wine and Food Festival.Being a woman in an industry dominated by men is not easy, th
Feb. 27, 2012
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Chinese tycoons snap up Bordeaux chateaux
BORDEAUX (AFP) ― The world’s largest producer of alcohol from goji berries and an elusive tycoon have become the latest super rich Chinese investors to invest in Bordeaux wine estates.Already a prized investment for the increasingly wine-savvy Chinese, five more chateaux in the heart of France’s most renowned wine country have been snapped up in the past few weeks.Zhang Jinshan, 48, founder of the Ningxia Hong group based in northwestern China, bought Chateau du Grand Moueys from its German owne
Feb. 27, 2012
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Wine of the Week: 2009 Tenute Silvio Nardi Rosso di Montalcino
Montalcino enjoyed a very good vintage in 2009, and this pretty Rosso di Montalcino from Tenute Silvio Nardi shows why. Bright and youthful, with a taste of dark cherries and spice, this junior Brunello makes delicious drinking now ― or a few years from now.Pull the cork on a bottle for a bowl of pasta fagioli, a rustic pasta dish, simple roast chicken or grilled pork chops.● Region: Tuscany● Price: $17 to $27● Style: Rich and spicy● What it goes with: Roast chicken, pasta, bean soupsBy S. Irene
Feb. 24, 2012
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‘A different mentality’ about coffee
ST. LOUIS ― Drop in for breakfast at Half & Half restaurant in Clayton, Mo., and the first choices on the menu will be the day’s two featured coffees, available via an assortment of brewing methods. A recent selection consisted of Ethiopia Idido, touted as having “blueberry, strawberry and chocolate” elements, and Brazil Sertaozinho, with notes of “dried fruit, cocoa nibs and toffee.”“It was very hard to put that on a menu,” says Mike Marquard, who oversees coffee at Half & Half. “I’m sure a lot
Feb. 24, 2012
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Sundubu jjigae (spicy soft tofu stew)
Sundubu jjigae is a stew made of soft tofu and clams in a spicy broth. Soft tofu is made with soaked soybeans, which are called “beef from the garden.” It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu. Ingredients● 600g soft tofu, 1 1/2 cups water ● 200g clam flesh, 4g salt, 5 cups waterSeasoning sauce: ● 1 tbsp clear soy sauce, 1/2 tsp salt, 1 1/2 tbsp ground red pepper● 2 tbsp minced green onion, 1 tbsp minced garlic, 1 1/2 tbsp
Feb. 24, 2012
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The tapas evolution
Choice nibbles attracting dinner crowd looking to pair several dishes with drinksThe charms of tapas ― or in Korean, of anju ― run beyond the delightful, varied array of dishes diners chow down on while tipping back their poison of choice. They extend to the company gathered around the table, to the many conversations shared over clinking glasses and the savored bites in between. Perhaps that is why Korean anju is so deeply embedded in the nation’s dining culture. Running in abundance everywhere
Feb. 24, 2012
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‘A different mentality’ about coffee
Drop in for breakfast at Half & Half restaurant in Clayton, Mo., and the first choices on the menu will be the day’s two featured coffees, available via an assortment of brewing methods. A recent selection consisted of Ethiopia Idido, touted as having “blueberry, strawberry and chocolate” elements, and Brazil Sertaozinho, with notes of “dried fruit, cocoa nibs and toffee.”“It was very hard to put that on a menu,” says Mike Marquard, who oversees coffee at Half & Half. “I’m sure a lot of customer
Feb. 24, 2012
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FDA to review inhalable caffeine
BOSTON (AP) _ U.S. Food and Drug Administration officials plan to investigate whether inhalable caffeine sold in lipstick-sized canisters is safe for consumers and if its manufacturer was right to brand it as a dietary supplement. (Aeroshot)AeroShot went on the market late last month in Massach
Feb. 20, 2012
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The Flat White Invasion
New Zealand and Australian drink that has gone mainstream in Britain served at new cafeFLEE FLEE co-owners Park Kwan-joo and Choi Chung-hwan, who enjoyed the flat whites they downed in England, knew from the start that the drink would be a fixture of their cafe’s menu. “In a flat white, you can really taste the coffee,” Choi, 35, said explaining why he likes it. “Flat white rides the line between a cappuccino and a latte.” “A good-sized amount is served up and it tastes good,” said Park, 35. Par
Feb. 17, 2012
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Heugimja-juk (Black sesame and rice porridge)
Heugimjajuk is a kind of porridge made of finely ground black sesame and non-glutinous rice. It is sweet in taste and easily digested, so it is a good nourishing meal. According to Oriental medicine, heugimja (black sesame) promotes health, makes hair healthy, and keeps weight off. Ingredients● 1 cup non-glutinous rice, 1 cup water ● 1 cup black sesame seeds, 2 cups water ● 4 1/2 cups water, 1 1/2 tsp salt 1. Preheat the frying pan and stir-fry sesame seeds for 40 min. on low heat.2. Grind ses
Feb. 17, 2012
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Loving leftovers: Keep food safe and appetizing
A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday’s potluck, and that chili you simmered on Sunday need not languish in your refrigerator.All are candidates for another meal or two (or more) with some tender loving care.Whether it’s food you cooked in your own kitchen or something carried home from a restaurant or supermarket deli, keeping leftovers safe and appetizing all depends on how you store and reheat them. Her
Feb. 17, 2012
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Wine of the Week: 2010 Jack Hammer Pinot Noir
This is the first vintage for Jack Hammer Wine Co., and they’ve come out with a terrific Pinot Noir for the price. The grapes come from all three Central Coast counties ― Monterey, San Luis Obispo and Santa Barbara ― and the juice sees some aging in old French oak barriques.The result is a delightful Pinot Noir with bright fruit flavors, gentle spice and round, smooth tannins. It goes down very easy and marries with all sorts of dishes.Drink it with hors d’oeuvres and vegetable dishes, with gril
Feb. 17, 2012
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Loving leftovers: Keep food safe and appetizing
A few slices of veggie pizza from that new restaurant you tried last night, a hunk of lasagna or eggplant parmesan from Saturday‘s potluck, and that chili you simmered on Sunday need not languish in your refrigerator.All are candidates for another meal or two (or more) with some tender loving care.Whether it’s food you cooked in your own kitchen or something carried home from a restaurant or supermarket deli, keeping leftovers safe and appetizing all depends on how you store and reheat them. Her
Feb. 17, 2012
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Dotorimuk muchim (Seasoned acorn starch jelly)
Dotorimuk muchim is a dish made of jellied acorn starch, vegetables and seasoning. Dotorimuk muchim was considered a dish for the relief of famine victims in olden days when provisions were scarce. Recently, it has become a popular diet food because it is low in calories. Ingredients● 300 g acorn starch jelly, 70 g cucumber, 30 g carrot, 30 g crown daisy, 15 g green pepper, 10 g red pepper ● seasoning sauce: 1 1/3 tbsp soy sauce, 1/2 tsp sugar, 1/2 tsp ground red pepper, 1 tsp minced green onion
Feb. 10, 2012
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Barbara Kafka: Always ahead of the culinary curve
For more than 30 years, Barbara Kafka has been telling people ― in no uncertain terms ― how to cook in the moment.In every book, in every appearance, she urged American home cooks to be bold, fearless and confident. Even more, she championed trends. Not the ones that made food fashionable. The ones that made it healthier, better tasting and easier.“She helped create, but also translate trends in food for everyone at home,” says the Beard Foundation’s executive vice president Mitchell Davis, refe
Feb. 10, 2012
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Wine of the Week: 2010 Abbazia di Novacella ‘Stiftskellerei Neustift’
Celestino Lucin, winemaker for Abbazia di Novacella, an abbey in Italy’s Alto Adige region that dates to 1142, is renowned for his white wines. This Sylvaner from the 2010 vintage is no exception.The grapes are grown on steep hillsides surrounding the abbey. Yields are low. And the result is this complex Sylvaner with a flowery bouquet and mineral undertow. It tastes of honey and pear, and its crisp acidity makes it an ideal food wine.Drink it with steamed mussels or clams, vegetable soups and g
Feb. 10, 2012
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Makin’whoopie: Treat-lovers’ latest passion
It’s the right time of year for baking whoopie.If I have made you blush, rest assured what follows is a strictly G-rated affair.Whoopie pies are an all-American baked good that looks like a puffed-up sandwich cookie but tastes more like a cupcake. Think cake with frosting that doesn’t get all over everything. Just exactly where the titillating name came from is unclear, but anyone who grew up in the Northeast knows whoopie pies have long been lunchbox, bake sale and convenience store staples.Who
Feb. 10, 2012
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Barbara Kafka: Always ahead of the culinary curve
For more than 30 years, Barbara Kafka has been telling people -- in no uncertain terms -- how to cook in the moment.In every book, in every appearance, she urged American home cooks to be bold, fearless and confident. Even more, she championed trends. Not the ones that made food fashionable. The ones that made it healthier, better tasting and easier.``She helped create, but also translate trends in food for everyone at home,” says the Beard Foundation’s executive vice president Mitchell Davis, r
Feb. 10, 2012
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Eat chocolate in the morning to lose weight: study
Grilled pumpkin- chocolate tart is served at Mas La Grillade in New York, U.S.(Bloomberg) Eating chocolate cake for breakfast may actually help you lose weight It sounds too good t
Feb. 9, 2012