The Korea Herald

Salute! Italy toasts booming wine trade

Apr 14, 2016

VERONA (AFP) - As he swirls a glass of yellowy green wine made from the trendy pecorino grape, Fabio Centini purrs with enthusiasm. “I hadn't even heard of this grape 15 years ago,” the Italian-bor...
Busan’s latest hit street food

Apr 12, 2016

The saturated fishcake market in port city Busan has embraced creativity for its next-generation street snack. (@seung_ryeoll Instagram) Brainchild of tried-and-tested chef Lee Seung-ryeoll, 53, th...
Fruit not fruity enough? Get your money back

Apr 12, 2016

Lotte Super, a major local retailer, will refund all fruit that customers found unsatisfactory in celebration of the 16th anniversary of its foundation. CEO Choi Choon-seok on Tuesday said, “Neither...
Korea's homegrown hand-drip coffee brand to enter China

Apr 12, 2016

TERAROSA Coffee, a South Korean homegrown brand known for its hand-drip coffees, is gearing up to advance into China this year, as demand for premium coffee products will continue to rise in the worl...
Korean food widening appeal among Chinese people

Apr 12, 2016

A small cooking room in central Beijing is filled with the clatter of dishes and chatter of 15 young Chinese people wearing green aprons and plastic transparent gloves, the smell of spicy red pepper ...
[The Palate] Classic noodles done best at Yurimmyeon

Apr 8, 2016

Handmade buckwheat noodles made for over a half a century
Best way to cook lobster tails

Apr 8, 2016

What’s the best way to cook lobster tails? How do you butterfly them? Lobster, once considered food for servants, is now a moderately priced treat. The way you prepare lobster tails is paramount....
Cookbook, a long journey into Korean-American food

Apr 7, 2016

“Koreatown: A Cookbook” (Clarkson Potter, $30) is a cookbook, yes, but chef Deuki Hong and journalist Matt Rodbard go further than recipes, distilling two years of research, interviews and dining acr...
In Washington, there's more than politics on the menu

Apr 7, 2016

WASHINGTON (AFP) -- Mary Ackley, who lives in the U.S. capital, had to keep an open mind while pursuing her dream of becoming a farmer. So she went underground. It's in the cellar of a Washington p...
Refugee chefs bring their recipes to NYC food company

Apr 5, 2016

NEW YORK (AP) -- The kitchen hums with activity. Rachana Rimal is at one table, making momos, the traditional dumplings from her native Nepal. Next to her, Iraqi immigrant Dhuha Jasif mixes some pure...
Classic, no-fuss sushi at Matsumoto

Apr 1, 2016

Sushi-ya spares the frills and focuses on tradition
Gyeran mari (rolled omelet) with gim

Apr 1, 2016

This Korean rolled omelet, gyeran mari, is made with gim (dried seaweed sheet). Gyeran mari is a staple side dish that is typically made with chopped vegetables. This gim variation uses a whole gim...
Britain's remaining milkmen keeping tradition afloat

Mar 31, 2016

ST. ALBANS, United Kingdom (AFP) - Once a daily sight on every British street, a dwindling but resilient band of milkmen still go out at the crack of dawn to deliver bottles of fresh milk to the nati...
New 'smart' bottle helps uncorked wine keep longer

Mar 31, 2016

NEW YORK (AFP) - A US startup says it has created the world's first “smart” bottle which can keep wine as fresh as the day it was uncorked for up to a month. The Boston-based Kuvee company said in ...
KTO ‘Hansik’ food guide wins Mercury Gold Award

Mar 29, 2016

The Korea Tourism Organization’s international food guide “Hansik,” about the history and culture of Korean cuisine, has received the Gold Award at the 2015-2016 Mercury Excellence Awards. The Merc...