Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

Whether through wine, cocktails, or the emerging array of artisanal sool, modern Korean restaurants have become the vanguard ...

Nurungji, or Korean scorched rice, refers to the crispy layer of rice that forms at the bottom of a pot or cooking vessel. The resourceful dish can be eaten on its own, steeped in hot water as tea or ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...

Like Kisa, the viral new Korean diner on Manhattan’s Lower East Side, Baek Ban serves meals on trays of brushed stainless ...

You’re reading the Food Scene newsletter, Helen Rosner’s guide to what, where, and how to eat. Sign up to receive it in your inbox. Like the restaurants on which it’s modelled, Kisa offers baekban ...