Chunjang is a fermented black bean paste that is iconic in Korean cuisine. Long associated with everyday comfort food, it is best known as the key ingredient in jajangmyeon, a hugely popular noodle dish in South Korea. Traditionally, chunjang is always sautéed in oil before being used. This essential step softens its natural bitterness and brings out its deep, complex aromas. Fun fact:  In Korea, jajangmyeon (and its rice-based saucy variations) is the most commonly ordered d

Coq au vin is another classic of traditional French cuisine. For a long time, it was considered a rustic, countryside dish before becoming a symbol of French slow-cooked cooking, where patience and simplicity elevate humble ingredients. Its origins date back several centuries, and legend even says that this dish was served to Julius Caesar after the conquest of Gaul. Historically, it was made with an old farmyard rooster, whose firmer meat required long cooking in wine to bec

A bit of history: Bœuf Bourguignon is an essential dish in French cuisine. Its origins date back to the Middle Ages in Burgundy, a region...

Wah gwaan! Let's go to Jamaica for this mouthwatering curry recipe. My first experience of Jamaican cuisine dates back over twenty years...

Let's go to the sunny West Indies with this Colombo recipe. Colombo chicken takes its name from the blend of spices used in its...

Today, it's time to travel. Let's go to West Africa. Mafé is a dish found in Senegal and Mali, and is a favorite at my house, especially...