‘Hot Ones’ Was a Slow Burn All Along

Bob Odenkirk was dubious when he walked onto the set of the long-running YouTube interview show “Hot Ones” last month. He was, after all, about to take on the “wings of death,” as the lineup of treacherously spicy chicken is called. “I’ve heard such good things about the show,” Odenkirk told Sean Evans, its even-keeled…

What Is Gochujang? To Start, It’s Not a Sauce.

Whenever Euny Hong’s mother flies Korean Air, she asks for an extra tube of gochujang, the crimson fermented chile paste, for her in-flight bibimbap. Later, at restaurants, she’ll take the tube out of her purse and squeeze some gochujang onto her plate. “It’s so embarrassing,” said Ms. Hong, a cultural critic who has written multiple books…

How to Use Up Those Leafy Green Herbs

Last weekend, I made recipes from Naz Deravian’s Persian cookbook, “Bottom of the Pot,” which called for piles of emerald-green herbs and left me with extras in my fridge. I’ve been using them up by adding glorious fistfuls of chopped herbs to recipes that otherwise call for a quarter-cup here, a garnish there. Below, you’ll…