Most Popular
-
1
Dongduk Women’s University halts coeducation talks
-
2
Defense ministry denies special treatment for BTS’ V amid phone use allegations
-
3
Russia sent 'anti-air' missiles to Pyongyang, Yoon's aide says
-
4
OpenAI in talks with Samsung to power AI features, report says
-
5
Two jailed for forcing disabled teens into prostitution
-
6
South Korean military plans to launch new division for future warfare
-
7
Trump picks ex-N. Korea policy official as his principal deputy national security adviser
-
8
Gold bars and cash bundles; authorities confiscate millions from tax dodgers
-
9
Kia EV9 GT marks world debut at LA Motor Show
-
10
Teen smoking, drinking decline, while mental health, dietary habits worsen
-
Summer treats with an Asian twist
Cafes put soy, mangoes and sticky rice cakes into cool dessertsHot weather brings out the summer treats at cafes and dessert shops across the nation. While that generally signifies bingsu (Korean shaved ice dessert), ice cream and gelato, a growing number of establishments are taking their cue from Asian ingredients. Fueled by the “well-being” movement and a well-traveled palate, three spots dish
July 15, 2011
-
Wine of the week: 2010 Domaine du Gros’Nore Bandol rose
Since my first taste of Domaine Tempier’s rose years ago, I’ve been a fan of Bandol roses. Tempier’s prices are getting out of sight, though, and so I was happy to find this less expensive rose from Alain Pascal. (He began making wine only in 1997; before that, his family sold the grapes.) Domaine du Gros’Nore Bandol rose is made from Mourvedre, the grape that gives Bandol reds such canny complexi
July 15, 2011
-
Appetite for adventure: Yacht chef travels the seas cooking for the rich and famous
MIAMI ― Victoria Allman has whipped up chocolate chiffon cake for captains of industry and salmon tartar for Brazilian socialites. She has shopped for fresh produce at the crack of dawn in markets from the Bahamas to Tahiti. And she’s done it all with a smile while working 18-hour days pampering the wealthy aboard super yachts that travel the high seas.Allman, 38, is a Fort Lauderdale, Florida-bas
July 13, 2011
-
Soda drinkers' creativity gets free rein with high-tech machine
If you thought cable TV offered too many choices when it started displacing the big three broadcast networks, the newest Coca-Cola Freestyle soda machines probably aren't for you.The Freestyle machine is billed as the "Fountain of the Future," a touch-screen, Wi-Fi-enabled, tracking-chip-equipped, soda-dispensing gizmo designed by automaker Ferrari. It uses medication-dosing technology to create s
July 13, 2011
-
Smartphones help world’s winemakers foil fraudsters
BORDEAUX, France (AFP) ― For Charles Pillitteri, the fight against fraudsters began when he discovered fake bottles of his Canadian ice wine in Taiwan in 1998.He tried everything to safeguard his product from counterfeiting, from 22-carat gold to invisible ink, only to realize that none would protect the consumer at point of purchase.The proprietor of Pillitteri Estates Winery in Niagara-on-the-La
July 11, 2011
-
Europe’s biodynamic wine-makers swim against the tide
July 8, 2011
-
Wine of the Week: 2007 Mount Eden Vineyards Chardonnay ‘Saratoga Cuvee’
Mount Eden Vineyards Estate Chardonnay is consistently one of the finest from California. But this one from the winery’s Saratoga line ― designed to showcase the Santa Cruz Mountain terroir ― is a real find at this price. The fruit is right there in the first sip. Light on the oak, the 2007 Saratoga Chardonnay carries a gentle lilt of citrus and a touch of anise. Like its big brother, it is Burgun
July 8, 2011
-
Samgyetang (Ginseng Chicken Soup)
Samgyetang (Institute of Traditional Korean Food)Samgyetang is a chicken soup made by stuffing a young chicken with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days in the summer. People have samgyetang on those days to overcome the heat.Ingredients ● 4 small chickens ● 1 cup glutinous rice ● milk vetch water : 4 mi
July 8, 2011
-
Burger Bonanza
Golden Burger Republic spins out 11 varieties of meat-in-a-bun alongside an equally delectable array of hot dogs, fries and desserts. (Park Hae-mook/The Korea Herald)Artisan patties invade ApgujeongThe popularity of burgers is far from waning. Though Seoul is packed with burger joints, new ones keep springing up, proving that this is more than just a craze. Let’s face it. Meat-in-a-bun is here to
July 8, 2011
-
Learn Korean cooking for free
The Institute of Traditional Korean Food is offering free Korean cooking classes for foreigners. The “Moving Hansik Class” can be held anywhere in Seoul where more than 30 foreigners are willing to learn how to make “hansik,” or Korean traditional food. The class is open to foreigners currently living or visiting South Korea. “We hope to provide an easy opportunity for foreigners to experience and
July 6, 2011
-
Manhattan ushers in the modern Korean dining experience
NEW YORK (Yonhap News) ― In Midtown Manhattan, the root of Korean food’s popularity stems from the sizzle that fills the air at Koreatown’s many restaurants, whether it be from the crackling heat of stone pot bibimbap or the hot sputter of galbi beef ribs on the grill.Many New Yorkers have been introduced to Korean food here in K-town, yet many would equate it with do-it-yourself tabletop grilling
July 6, 2011
-
Lighter, greener plastic wine bottles gain favor
July 1, 2011
-
Go-to chef Tal Ronnen becoming new face of veganism
LOS ANGELES ― Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald’s executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the vega
July 1, 2011
-
Wine of the Week: 2009 Domaine Chignard Fleurie ‘Les Moriers’
If the only Beaujolais you’ve ever encountered is Beaujolais Nouveau and you’ve never tasted a Beaujolais cru, then this is the wine to make you fall head over heels for the region.Unfined and unfiltered, Domaine Chignard’s Fleurie “Les Moriers” from the great 2009 vintage carries the scent of wild sweet strawberries. It’s so lush and vivid, tasting of blueberries, black cherries and plums. The vi
July 1, 2011
-
Bulgogi (Korean Barbecue)
Bulgogi is a dish barbecued of thinly sliced beef that is pre-marinated with a variety of seasonings on a hot barbecue pan. Bulgogi has been popular since the 1950s when the beef was served in thin slices to make it more tender and cut down the waiting time for diners.Bulgogi (Institute of Korean Traditional Food)Ingredients ● 300 g beef (sirloin)● seasoning sauce : 2 tbsp soy sauce, 1 tbsp sugar,
July 1, 2011
-
Cold noodle options
Ruo, Ippudo dish out great summer noodlesIt’s that time of year again, when children gather around convenience stores to pick up their favorite ice cream bars and all throughout the city people are forsaking standard hot Americanos and cappuccinos for iced caffeine. Cold noodles, of course, are also an all-time summer favorite. Naengmyeon (cold Korean noodles) is a classic, but why not change it u
July 1, 2011
-
Ingredients for disaster in China
BEIJING — It was a wedding the guests would never forget. Everybody of consequence in the village had been invited to a banquet to celebrate the marriage of the son of one of the wealthiest families. Fifty tables groaned under a lavish spread of dumplings, steamed chickens, pork ribs, meatballs, stir fries, all of it exceptionally delicious, guests would later recall.But about an hour into the mea
July 1, 2011
-
Diet soft drinks aren’t so slimming
(MCT)Beverage makers advertise that diet soft drinks help customers control their calorie consumption. However, a study suggests that such beverages may not be an appropriate solution.Prof. Helen Hazuda of the University of Texas tracked the health and habits of 474 adults for around 10 years and discovered that those who frequently drank diet drinks saw their waists expand 70 percent faster than
June 30, 2011
-
Bordeaux glitterati unveil stunning wine cellars
MOUSSET (AFP) ― Construction cranes are as ubiquitous as wine critics in Bordeaux’s prized vineyards as leading chateaux brand their estates by transforming their cellars into architectural show pieces.In the case of Chateau Clerc Milon, located across the road from the illustrious vineyards of Chateau Mouton Rothschild and Chateau Lafite Rothschild, the wine scored with critics but it sorely need
June 24, 2011
-
Ululani’s redefines the meaning of fine texture
A term synonymous with Hawaii much like ukulele, luau or humuhumunukunukuapua’a (the state fish), shaved ice is a must-have for anyone visiting from the mainland. Shave ice, as the locals call it, has its roots in Asian culture, as it was Japanese plantation workers who first started shaving ice with machetes and flavoring it with fruit juice. One of the near infinite flavor combinations available
June 24, 2011
