The chewiness of tteok is unique as it feels very soft when you bite it, and it only gets softer and bouncier when you heat it up. When cooked in soups and sauces, tteok becomes plump like a dumpling.

Jacksonville – Making string cheese at home is simpler than it seems and requires just a few ingredients: shredded mozzarella, salted hot water, and optional gloves for handling hot cheese.

As a cook, you get to eat the best bits before a dish even hits the table: brownie corners, lasagna edges and — one of my favorites — the cheese that melts out of the edges of a quesadilla and sizzles ...

Brooklyn-born entrepreneur Florence Cohen wants everyone — not just Syrian Jews — to fall in love with her grandma’s recipe. (New York Jewish Week) — Florence (Zeitouni) Cohen grew up in Brooklyn ...

Stretchy, salty Oaxacan cheese sears hard on a pan on one side while the other side melts onto a tortilla. If you want carne asada, pollo or carnitas, add them; otherwise, try this five-minute ...

Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Have you had a recent food or drink experience that you can’t stop thinking about? Share it with us at ...

ST. CLOUD, Wis. - String cheese may be a staple of kids' school lunches these days, but the market research that gave rise to the now ubiquitous cheese was conducted during the late 1970s in bars. And ...

Tteok is a general term for Korean rice cakes. Made from steamed and pounded rice, tteok can be shaped into different forms. There are two common shapes you can find at an Asian grocery store: round, ...