When the best-selling non-cookbook came out nearly 20 years ago, it proposed a new kitchen psyche for the new millennium. But the way we cook has changed a lot since then.
Deuki Hong is a chef and the co-author of Koreatown: A Cookbook. Here he discusses the incredible state of Korean cooking in America, and his recent trip to Korea. He ate all the meats.
Thanks to Whoppers and Carnation Instant Breakfasts, we tend to associate malted milk powder with chocolate. But the flavor is starting to show up in some surprising places.
Legendary writer and editor grades the current New York Times restaurant critics, talks about the very bad economic reality facing restaurants. She also might surprise some with her take on journalism in the #MeToo era.