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In the shows I watched as a kid, Indian characters were socially awkward nerds with exaggerated Indian accents — these stereotypes are genuinely harmful, and it's a good thing we're

At the Bay Area bar and restaurant, chorizo-wrapped eggs and chile-laced cocktails taste like Mexican-American nostalgia

Skip to main content Currently Reading Toast is the tie-dye shirt of foods - and still one of the Bay Area's finest culinary wonders FacebookTwitterEmail Slices of milk bread for the grilled cheese sandwich are seen inside the Breadbelly kitchen on Monday, Nov. 4, 2019 in San Francisco, California.Stephen Lam / Special to The Chronicle After a few weeks away from San Francisco, the thing I craved the most was good toast: a sandpapery facade shielding the tender, steamy insides of artisan bread, served with stew, soup, dip and fine butter. If you don’t bake it yourself, you have to try very ...

Cho explained that it's just a flavor, one of many used in Korean fried chicken. The real key to Korean-style fried chicken is in the double-frying method, he said. "They fry the chicken, then let it cool, then fry it again," he explained. "The cliché they use to describe it is 'shatteringly crisp.'" He added that, while Korean fried chicken is typically covered in sauce, gochujang is just one of many options. "I just take issue with the idea that gochujang makes something Korean," Cho said, adding that he's "pretty tired" of the cultural appropriation conversation. "I don’t begrudge anybo...

Shake Shack is catching flak for a limited-edition menu of “Korean-style” offerings that critics say is a “lazy” interpretation of Korean fried chicken.