Jeotgal refers to various types of Korean fermented seafood, often used as a condiment or ingredient in Korean cuisine. Saeu-jeot, or salted fermented shrimp,...

A Review of Jung Eun Chae’s Korean Slow Food

In the fast-paced world of modern cuisine, where convenience often trumps tradition, Jung Eun Chae's cookbook, "Chae: Korean Slow Food for a Better Life,"...

Traditional Doenjang Recipe (Korean Fermented Soybean Paste)

Doenjang is a cornerstone of Korean cuisine, known for its deep, savory flavor. This fermented soybean paste is made from soybeans and salt and...

Traditional Makgeolli Recipe (Korean Rice Wine)

Makgeolli is a traditional Korean rice wine known for its slightly sweet, milky, and effervescent qualities. It is made from fermented rice, water, and...

Anthony Bourdain’s Recipe for Boeuf Bourguignon

Anthony Bourdain's Boeuf Bourguignon is a classic French dish that combines rich flavors and hearty ingredients, creating a comforting and delicious meal. The recipe...

Chinese Restaurant Syndrome – is MSG safe?

In the late 1960s, the term "Chinese Restaurant Syndrome" emerged after a letter to the New England Journal of Medicine described symptoms such as...

Anthony Bourdain’s favourite recipes

Anthony Bourdain had a deep appreciation for authentic, simple, and flavorful dishes from around the world. While he explored a wide variety of cuisines,...

History, Variations and Health Benefits of Pho Soup

Pho, pronounced "fuh," is a quintessential Vietnamese soup that has captured the hearts and palates of food enthusiasts worldwide. This aromatic, nourishing dish, often...

Recipe for popular Korean dish Gimbap

Gimbap, also known as kimbap, is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in sheets of...

Delicious and Easy Air Fryer Recipes

Air fryers have revolutionized the way we cook by offering a healthier alternative to deep frying without sacrificing flavor or texture. Whether you're a...

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