Soups are extremely prevalent in Korean culture, and can find their way into almost any meal of the day. This particular dish is made with boiled beef, and is rumored to have been a preference of the noble class during the Joseon Dynasty, which spanned five centuries.
Soba is a thin buckwheat noodle used in both cold and hot dishes in Japan. In this recipe, we serve it hot with an easy-to-make dashi soup base topped with a soft boiled egg.
In Washington D.C., chef and nutrition expert Allison Sosna helps World Central Kitchen set new standards for nutritional cognizance in disaster relief.
In mid-century Bombay, a group of women found a way around India’s own prohibition with a string of speakeasies.
A close relative of coffee, cascara proves to be versatile and satisfying in its own right, as demonstrated in these recipes and at contemporary cafés.
Revisiting the ancient practice of gleaning, complex agricultural systems may hold a viable solution to food security and waste.
In Colombia, the coffee world works to restore a peaceful identity to their country and rewrite a commonly held narrative.
In Istanbul and beyond, salep, a traditional cold weather drink with a complex ingredient list, is poised for a global introduction.
In India, Life & Thyme contributor Virali Dave explores the significance of female home-cooking, and learns a few key lessons in the kitchen along the way.
In Los Angeles’ Chinatown, Life & Thyme recently hosted a panel at Steep L.A. to discuss modern Chinese food with renowned chefs, journalists and filmmakers.
Turkish Cypriot cuisine evidences a deeply complex history, while being represented on modern tables in simple iterations.
Four industry professionals in Los Angeles share bits of history, personal traditions—and a fair share of superstitions—related to the Chinese New Year, one of the most important holidays in China.
