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In Korean, we call this combination of flavors mehcom-dalcom-sehcom. Many Korean dishes naturally combine two or more of these taste elements: Think of the spicy-sweet sauce in ddukbokki (spicy stir

There is an exchange of flavor between the item and its cooking vehicle (liquid), and often the liquid is strained and used to make an accompanying sauce or broth. Braised items tend to be rich in

Kohlrabi looks similar to a turnip, generally round in shape with leaves growing out of one end; both the ball and leaves are edible. Kohlrabi can range in color from white to green to purple and is

Why is bitter an important part of flavor? To start, our taste buds are extremely attuned to the taste of bitterness, especially at the backs of our mouths. Scientists theorize this evolved as a “last

My method for the last few years has been through notes (hence the punny title of this post, heh heh). Specifically, tasting them and mentally shuffling spices into top, middle or base notes. Much

We tend to take potatoes for granted. The staple is a “simple," readily available, easily grown tuber that has been a part Western culture for at least 400 years. The potato was cultivated by the Inca

Rolling out pasta shapes with fresh dough can be therapeutic, fun and enjoyable with family and friends and only requires eggs and flour. There are many ways to make each pasta shape, differing

There are several avenues to explore to incorporate these vital building blocks into your meal planning. Some of the most readily available proteins come in the form of nuts, which are also sources of

You can cross Slovenia from east to west in three hours, Chef Ana divulged while introducing the nature of her country, which is bordered by Austria, Croatia, Hungary and Italy. “We’ve been a part of

The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four

It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave

A few years ago, I started veganizing my Thanksgiving menu and only served turkey to appease a few family members that couldn’t let go of the tradition. I’m certain that without a turkey, your table