Another enjoyable mini-documentary from Great Big Story: this time the team are visiting a kimchi-maker, Kim Myung-Sung, in South Korea who started off making the traditional dish for his wife, before dedicating his life to the craft.
For the unaware, kimchi is a fermented cabbage dish, flavoured with fish sauce, onions, ginger and chilli, amongst other things. The tangy vegetable can be found in most Korean restaurants and has been popping up on restaurant menus all over the world in recent times.
Myung-Sung leaves his kimchi to ferment for up to six months, but if you can’t wait that long, here’s a nine-step how to make kimchi guide that only requires a few days. You’ll be eating your own homemade kimchi in no time, though your relationships with your family or neighbours may take longer to repair, on account of the smell.
Medovik or Russian honey cake is a multilayer cake made with a whipped sour cream frosting. This classic Russian cake with notes of honey and caramel is so tender it just melts in your mouth. Surprise your friends with this famous Soviet Union dessert. Try our recipe at home
Journalist Lisa Ling highlights the stories and experiences of Asian American families in the US through the lens of food in a new six-part docu-series on the streaming channel HBO Max. Watch the trailer.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.