Fermented foods

Erik Bruner-Yang, chef and owner of Honeycomb Asian market in Washington, DC

Honeycomb is making Asian food in Washington, DC a bit sweeter, and a lot more local

February 11, 2015Food

Erik Bruner-Yang’s already got one of the hottest restaurants in the nation’s capital: a ramen shop called Toki Underground. But recently, he opened an Asian market, something he says is sorely lacking in Washington. The market’s called Honeycomb, and the whole point, Bruner-Yang says, is to utilize as many local ingredients as possible.

Chef Antonio Park, owner and head chef at Park Restaurant in Montreal

In Canada, a multicultural chef puts his complex history on every plate

January 22, 2014Arts, Culture & Media

The Art of Fermenting Food

August 15, 2013Arts, Culture & Media

From cantaloupe soup to ice box cake: eating well while avoiding the oven

August 14, 2013Arts, Culture & Media

Mark Bittman is thinking outside the (cereal) box for breakfast

August 14, 2013Arts, Culture & Media

Kit Kat big in Japan

August 14, 2013Arts, Culture & Media

American candy lovers know the Kit Kat bar. But few would recognize the varieties sold in Japan. 200 kinds of Kit Kat bars have been sold in Japan over the years. Akiko Fujita checked out the candy in Tokyo.

Jakarta report

August 14, 2013Business, Economics and Jobs

Indonesians are struggling to pay for basic food items and although the government is trying to control prices, the effort is not easing the pain for Indonesia’s poor, as Rebecca Henschke reports from Jakarta.