Kimchi is a staple of Korean food. You'll find the fermented vegetable dish at almost any Korean restaurant or meal. But just because the ingredient is Korean doesn't mean it can't be added to less traditional dishes.
Kimchi can be intimidating for the uninitiated, but for Koreans it's the ultimate staple. To get the scoop on understanding kimchi we had Joo walk us through all the steps of how it is made, what types of vegetables are used for kimchi and what to pair it with.
Jeonju, a small city just a few hours' drive south of Seoul, is a treasure trove of historical buildings, interesting customs, and food -- food so good that the city was named UNESCO's 2012 City of Gastronomy.
Mark Bittman published a famous blog hit piece on this book in which Jennifer Mascia accused Gwyneth Paltrow of pushing "quack science" with her elimination diet approach and questioned her use of high-end ingredients too expensive for the average family.
Recently, researchers have begun turning their attention to a burning question in food science: Should you eat vegetables raw or cooked? The answers are evolving, and a lot more complex than a simple yes or no. It depends on what vegetable you're talking about and how you cook it.