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.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.