I'm really craving some miso soup and would love to get a bowl for lunch. Preferably fish-free, but I won't tell if you don't. I'm at Adams & Wabash, but don't mind walking a little bit or even taking the el. Any leads?
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste."
You won’t find a faster, easier dessert that guarantees satisfaction than the classic blondie; however, introducing not-so-classic flavor boosters like saltily-sweet miso and toasty sesame seriously raises this cookie bar’s cool factor.