I’m a third-generation Korean-American living in Los Angeles. To me, Asian food is the thread that connects me to my ancestors. While my background is in Korean cuisine, I am equally obsessed with Southeast Asian and Japanese dishes. I love researching the similarities and differences in the art of fermentation across various Asian cultures. Here, you’ll see innovative combinations of Korean Bibimbap and Thai Tom Yum soup. I’ll teach you how to make authentic Asian home cooking using convenience store ingredients in a fast-paced urban life.

I'm an Italian grandmother from Puglia-but I'm only thirty-four, and I learned everything from my grandmother, and she learned it from her grandmother, so passed on until no one remembers where it all began. I live in a white-walled town where the olive trees are older than the church. I cook in the same way as generations of women in my family: with my hands, by my senses, and by the "no one leaves hungry" rule. My content is lively, warm and full of voices that rob each other to talk. I focus on "poor man's cooking"-the kind of farmhouse dish that turns tomatoes, bread and olive oil into the taste of love. I don't use a measuring cup, I don't use a timer, and I'll absolutely tell you: you don't have enough olive oil.

As an Italian photographer raised in Tuscany, I’ve always believed that food is the best narrative beyond capturing light and shadow. My blog is a sensory journey through Europe, from Mediterranean seafood pasta to rich Eastern European stews. I advocate for using the simplest seasonal ingredients and giving them the respect they deserve. I hope my words can lead you through the tranquility and abundance of the European countryside, teaching you how to brew the flavors of summer in your own kitchen.

I am a professional pharmacist from Paris, but my heart stays forever by the oven. To me, baking is a precise chemical experiment; every gram of flour and every degree Celsius determines success or failure. I focus on providing high-tolerance recipes for beginners while offering advanced techniques for challenging pastries. Recently, I’ve been researching how to integrate Chinese salted egg yolk and red bean paste into French pastries, creating an East-meets-West flavor collision.

Living in Portland, I’m an environmental science researcher and a committed vegan. I’m dedicated to proving that giving up meat and dairy doesn’t mean giving up flavor. By utilizing Asia’s wealth of tofu, mushrooms, and fermentation techniques, we can create incredible textures. My blog will teach you how to make plant-based "char siu" and how to use natural spices to enhance the umami of vegetables. Let’s contribute to the planet's sustainability, one plate at a time.