With its rich volcanic soils, clean air, and pristine waters, the...
Travel to Istanbul, an ancient Turkish city with a culinary past...
What could be more exhilarating than the rush of a chile pepper?...Please note that Gourmet magazine ceased publication after the November 2009 issue.
Subscribers can look forward to receiving Bon Appétit magazine for the remainder of their subscription. If you have questions about your Gourmet magazine subscription, please contact subscription services. If you'd like to purchase past issues of Gourmet, please go to the Condé Nast store.
We regret any inconvenience and thank you for your loyal readership.
ALL-NEW SEASON PREMIERES JANUARY 2009 (CHECK LOCAL LISTINGS)
In Korea, food doesn’t simply influence culture; it defines it. Korea’s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog’o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.
- Keywords
- diary of a foodie,
- video,
- korea
Ratings
Comments
Post a Comment