There were no kicks fast as lightning, it wasn’t frightening, and the staff showed expert timing when the Catalina Hotel’s Kung Fu Kitchen and Sushi recently hosted South Florida’s Chef’s Club on ...

The first time I encountered chef Jon Kung was while scrolling through TikTok. He was demonstrating how to cook with winter melon, an ingredient I'd only tasted once at a Keralan-inspired restaurant, ...

Kung has pickled everything from okra to green tomatoes to daikon radish, and says it’s nothing to fear, even for beginners. “People feel more comfortable buying pickles from somebody than making it ...

Read full article: Former owner of local staple The General Public House opens new concept called Fork & Barrel Rashad Jones of BBQ Brawl's Team Anne Burrell took home top honors after besting 8 ...

Welcome to Starter Pack, a gear-obsessed series that gives WIRED readers a peek into how notable personalities live, shop, and tinker. It's become a conversation piece at the dinner parties Kung hosts ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Kim Chi and ...

Detroit influencer Jon Kung explores what Chinese American food can be in his debut cookbook Kung Food. Credit: Johnny Miller Jon Kung was once a law student searching for a creative outlet. In 2020, ...

Add Yahoo as a preferred source to see more of our stories on Google. “People feel more comfortable buying pickles from somebody than making it themselves because they think their home is not the ...

“Quick pickling is very easy,” chef Jon Kung says. “It is just exactly what it is: quick.” Kung has pickled everything from okra to green tomatoes to daikon radish, and says it’s nothing to fear, even ...