In The Know On The Go News Briefs

In the world of Japanese dining, omakase — meaning “I leave it up to you” — offers an intimate experience where the chef selects and crafts a personalized meal...

In the world of vegetables, few are as visually stunning and culturally rich as the lotus root. Recognized for its delicate, wheel-like pattern and crisp texture, lotus root has...

In the world of street foods, few treats are as eye-catching and satisfying as tanghulu. Originating from northern China, tanghulu is a traditional snack made by skewering fresh fruits...

Smetana, the richly cultured dairy product known across Eastern Europe as sour cream, traces its origins to the pastoral traditions and resourceful kitchens of Slavic peoples centuries ago. Unlike...

Sarepska mustard, an aromatic condiment, has a rich history that traces back to the 18th century in the town of Sarepta, in what is now southern Russia. Known for...

The term umami (うま味) was coined by Kikunae Ikeda, a Japanese chemist, in 1908. He was trying to understand why dashi (a Japanese broth made with kombu seaweed) had...

Introduction to Fenugreek Seeds Fenugreek seeds come from the Trigonella foenum-graecum plant, a herb native to South Asia and the Mediterranean region. These seeds are small, hard, and golden-brown,...