Is Soy Lecithin Bad for You?

And what is it, anyway?

Hot for Korean Barbecue

Ungringo your grill.

What Is Nondairy Creamer?

It makes coffee so creamy, yet it’s not cream.

Salty, Dark, Distinctive

All soy sauces are not created equal.

That Coffee's Rotten

And other fermentation facts.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Make Your Own Tofu

A homemade version of the vegetarian centerpiece.

Mysteries of Tempeh Revealed

This week’s mission: a seasoned meat substitute, and fancified potato buds.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine?

Grow Your Own Sprouts

Garden without any dirt.

Eat Well and Save

Tips for spending less on good food.

New Year's, Japanese Style

Trade in your champagne and hors d’oeuvres for sake and mochi.

A Cheese Primer

CHOW’s guide to the major cheese types.

Hey, everyone I’m a person who’s interested in making some Korean food and I’d love to be able to make my own soybean paste and gochujang (Korean chili paste). Would anyone know how? I see a lot of Korean recipes...

The most recent issue of Saveur Magazine had a recipe for Nyonya-style Sweet-Salty Chicken Stew which called for Fermented Yellow Soybean Paste (Taucheo). I ended up using Korean Fermented Soybean Paste (Toen Jang). Was this a...