Add Yahoo as a preferred source to see more of our stories on Google. “This simple yet regal cake tastes like a mix between songpyeon, a honeyed sesame-filled tteok served during Chuseok (the fall ...

This post originally appeared in the August 23, 2021 edition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but ...

Korean rice cakes, frequently Romanized as tteok (though you might find variations in spelling), are a staple ingredient in the country’s cuisine. Typically made by steaming and then pounding a simple ...

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...

Rice flour and coconut oil make this treat silky and compellingly gentle. By Melissa Clark A few months ago, Zachary Golper, the chef and an owner of Bien Cuit bakery in Brooklyn, gave me his recipe ...