Lee also bakes deliciously sweet cinnamon pretzels, which are glossy from a coat of butter before being generously layered with a second coat of cinnamon and sugar. Then there are her brotchen, German bread rolls, with a nice crackly thin crust and soft airy center and her miniature lemon gugelhupf. Lee revealed that she infuses the batter for those mini citrus bundt cakes with lemon peel and a...

Shin revealed that the dough is made with Italian high-protein flour -- also referred to as strong flour -- salt, sugar, water, olive oil and dry yeast before being proofed at a low temperature for about two to three days. “We aim to get our dough as thin and as even as possible and achieve the right balance between that and the Italian tomato sauce we use and our toppings,” said Shin. The effo...

Levain Rules 1F, Brownstone Legend 105, 8-2, Samseong-dong, Gangnam-gu, Seoul (0507) 1389-1270; @levain_rules Open daily from 10 a.m. to 7:30 p.m., closed Sundays Sourdough costs 4,000 won ($3) to 10,000 won, sandwiches cost 7,000 won to 9,000 won Takeout available; delivery available via Coupang Eats and Baemin

He started by working at a cafe run by a first-generation roaster and continued to study coffee until he opened a small roaster-cafe in Ilsan in 2007, which he then expanded into a factory. Now, over a decade later, Kang has come full circle, returning to his roots, in a sense, with a sit-down, brick-and-mortar space. Standard System 19-22, Cheongdam-dong, Gangnam-gu, Seoul 010-2295-1922; @...

Punto Dolce 1F, 668-17 Seonsu-dong 1-ga, Seongdong-gu, Seoul (070) 8230-3303; @puntodolce_official Open 10 a.m. to 6 p.m. Wednesdays through Sundays, closed Mondays and Tuesdays Cannoli costs 7,800 won, diplomatica costs 8,500 won, maritozzo bronte costs 5,900 won Take-out available for most menu items

So what does her oil taste like? A taste of Chung’s fresh perilla oil unveils a very delicate, nutty, fragrant flavor profile with a satiny mouthfeel and a light golden hue. As perilla oil oxidizes more easily than sesame oil, Chung recommends consuming her fresh perilla oil within six months after opening the bottle if stored in the refrigerator.

The laugencroissant, which hails from Germany and is not to be confused with a classic croissant, is impossibly fluffy with the right amount of elasticity and a satisfying salty, smooth pretzel-like exterior, while the plain croissant boasts a beautiful honeycomb interior and a buttery, but not too buttery crumb. “We use entirely different doughs for our laugencroissants and plain croissants,” A...

With fresh buttermilk harder to get here, said Eom, sour cream and milk are used instead to give the chicken its tang. In addition to burgers, Pound also serves up mac and cheese which is referred to as “mac corn cheese” and is crafted with Taleggio, cheddar, Grana Padano, mozzarella cheese and a corn and milk base. Very rich and studded with bits of bacon and sweet corn, this satisfying dish i...

Here, Kim reveals the chicken is cured before being marinated in a mixture of egg whites and starch. Kim said he planned to continue to add more eats to the lineup, without revealing if that would include other classics like General Tso’s chicken or moo shu pork. As for a second location, marketing manager Wee said, “While we do not have plans at this moment, when we are done settling into the ...

Also, due to the need to ship nationwide, all Hana Makgeolli’s brews are currently pasteurized, but plans are to introduce a draft makgeolli when the taproom in Brooklyn opens. “We will be serving our regular lineup,” Limb, 52, said during the online interview, and customers “can ask for the unpasteurized product.” While makgeolli is not new to the US -- there is Makku, for example -- as far as...

Dodo’s stracciatella has a beautiful dairy-rich flavor, a soft, pillowy texture and crisp crunches of chocolate throughout. Of the satiny mouthfeel of her gelato, Shin said, “We work hard to achieve a creamy and silky texture.” To achieve her ideal texture, Shin plays close attention to the balance of milk solids and other solids in each recipe. She also sends a nod to her vertical gelato batc...

Yoon and crew also whip up a healthy-ish starter of eggplant fries with paprika-laced hummus. “The hummus is made with seven spices including smoked paprika, cumin, coriander, pepper and sweet paprika,” said Yoon. After studying cuisine in Korea, Yoon worked in various kitchens in Toronto for seven years. “I first worked at a French restaurant,” said Yoon, who then went on to work at several o...

The resulting jam possesses a very thick, gooey consistency and unfolds like butterscotch and caramel on the tongue before transitioning into the rich flavors of cacao with a wine-like fragrance and a red berry end note. While the official website recommends various ways to use it, the jam actually tastes good straight out of the jar by the spoonful, if one is so inclined. Cacaodada 15, Huiuje...

While her farm totals around 10,000 pyeong, or 33,058 square meters, Choi says the Artemisia annua yield from the farm is relatively small. “The amount we harvest is small,” said Choi in a follow-up video interview. “We pick all the ‘gaeddong-ssuk’ by hand.” Every year, when early spring arrives, the young, tender Artemisia annua populating Choi’s farm are ready to be hand-picked. “For over 12...

For instance, for Esto’s burrata cheese salad, aromatic lavender tea is used to infuse the pickling liquid for cherry tomatoes. He takes the fragrant, sweet lavender-scented tomatoes, creamy burrata, greens, roasted pistachios and basil oil to create a salad that literally perfumes the mouth. And Park’s experimentation does not stop there. From his second floor perch in Garosugil, he and his t...