North America has a food calendar that nobody had to write down. Pumpkin spice shows up in September, oyster bars quote the old rule about months with an R, a roasted chestnut cart appears on a …

Walk down the snack aisle of a North American supermarket and you will probably find a small plastic tray of crispy seaweed sheets sitting near the chips. That is Korean seasoned gim, and it is …

If you have ever rolled a warm mochi in kinako, the toasted soybean flour Japanese shops sell, you already know the flavor Korea calls injeolmi. The Korean version runs a little thicker and a li…

North American oyster lore has one famous rule: eat them only in months with an R in the name. Korea has no slogan for it, yet its calendar lands in nearly the same place. Korea Experience puts …

If you grew up with a roasted chestnut cart on a city corner in December, you already understand the idea behind Korean winter street food: something hot, cheap and small enough to eat with glov…

Open a can of pumpkin puree and the stuff inside came from a tan, oblong squash that has more in common with butternut than with anything you carved on the porch. American pumpkin pie has been s…