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.

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 ...

Mozzarella sticks are a staple at bars and fast casual joints, but using this hack from Drummond, they can be made at home ...

LOWVILLE, N.Y.—When the Philadelphia Cream Cheese factory here started making string cheese, too, in the summer of 2017, it brought scores of new jobs to town. It also boosted the facility’s water ...

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, ...