This recipe for kimchi is from Eric Kim's debut cookbook, Korean American: Food That Tastes Like Home. He wrote it, and perfected it, with his mother, Jean.
It's called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it's new as the brew of soy sauce, ginger, garlic he cooks up each night — with a special touch from his mom.
Bird flu has been confirmed in poultry in 17 states since the start of the year. Whether the outbreak will affect the price of eggs and poultry depends on how widespread it becomes, an expert says.
Bread geeks, take note! The new technique, developed in a lab in Naples, involves the smart application of materials science and physics to make airy, bubbly dough without fermentation.
One of the accusations says prices for local restaurants on the app and website are typically higher than in-store prices, despite Grubhub saying they are the same.
Artist Phung Huynh incorporates pink donut boxes into her portraits of young Cambodian-Americans who grew up in their family donut stores in Southern California.
Georgia food truck owners welcomed news the state House unanimously passed a bill Tuesday that would allow them to sell food anywhere in the state with a single permit.
As part of the company's goal to reduce waste by 50% by 2030, customers will be able to bring a reusable cup to get their drinks by the end of next year.
With dishes like red bean hummus and pimento cheese hushpuppies, the Fort Worth-based chef takes a fresh approach to soul food in a new cookbook, Fix Me A Plate.
America owes its favorite beverage to East Africa, says a Memphis coffee shop owner whose trip to Ethiopia transformed his understanding of the beverage.
Last year, the region imported more than 36 million metric tons of wheat, mostly from Russia and Ukraine. The concern is that Russia's war in Ukraine could disrupt supplies and drive up prices.
