A Global Guide to Fermented Foods – Part 1: Asia’s Superfoods
When I first wrote about kimchi, I was struck by how fermentation connects tradition and health. It led me to explore other fermented foods across Asia—each one with its own …
Eating Charcoal: From Curiosity to Consumption – Part 2
Is It Actually Good for You? Charcoal has come a long way—from ancient remedies to modern drinks, desserts, and skincare.In Part 1, we explored how traditional charcoal entered kitchens and …
Eating Charcoal: From Curiosity to Consumption – Part 1
How Did We Start Eating Charcoal? I didn’t expect to be thinking about charcoal while watching a food show. But during Stanley Tucci’s Searching for Italy—specifically the Calabria episode—Tucci sits …