Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew. Plus, we hear the curious story behind America’s most prolific fruit inventor; Bianca Bosker combs through her grandma’s recipe cards; and we make one of France’s easiest desserts.

Questions in this Episode

“I have an 11 pound pork loin in my freezer. Any suggestions for how to cook it?”

“My husband and I have enjoyed wine for some time, but have recently wanted to learn more about different grapes and regions. Do you have any insights or recommendations for books to check out?”

“I'm experimenting to find a great creamy coleslaw recipe. I made one with all-natural sour cream and apple cider vinegar (raw with mother). The dressing was full of tiny bubbles! Do you know why this is? And do you have any coleslaw recipes to recommend?”