Breaking AI & Tech News Analyzed

Korean fried chicken, also known as yangnyeom chicken, has become a global phenomenon, with a presence in over 60 countries and more than 1,800 stores worldwide.The dish, which originated in South Korea, was introduced by American soldiers after the Korean War. However, it wasn't until the 1980s that a Korean chicken shop owner, Yoon Jong-gye, developed a sweet and spicy recipe that made it distinctly Korean.The cultural breakthrough for Korean fried chicken came in 2014 with the Korean drama My Love from the Star, which became a sensation in China and triggered a surge in popularity for Korean chicken restaurants.Today, Korean fried chicken is the most popular Korean food among international consumers, according to a South Korean government survey. The dish has become a staple in many countries, with chimaek, the portmanteau meaning 'fried chicken and beer,' entering the Oxford English Dictionary.The success of Korean fried chicken can be attributed to its simplicity, technique, and adaptability. Korean chicken brands have expanded internationally, with many offering a range of recipes tailored to local tastes.At the heart of Korean fried chicken's success is its unique cooking technique, which involves double-frying the chicken to achieve extra crispiness. The batter, typically made with potato or corn starch, holds up well under the sauce, allowing it to stay crisp even after being boxed up for delivery.Prof Joo Young-ha, a cultural anthropologist, argues that Korean chicken's global success stems from its simplicity and universal appeal. 'Unlike pork, chicken crosses religious prohibition boundaries,' he says. 'And unlike kimchi, which is treated like a side dish, or bibimbap, which isn't immediately obvious as a dish, fried chicken is immediately recognizable as a meal.'

Vietnam’s gig‑economy is under pressure as fuel prices soar following the Iran‑related blockade of the Strait of Hormuz. Nguyen, an e‑hailing driver in Ho Chi Minh City, reported that a 7‑hour shift earned him 240,000 VND (≈$9.11) while fuel alone cost 120,000 VND (≈$4.56), wiping out half his income.Diesel prices have more than doubled and petrol has risen by almost 30 %, straining riders who rely on motorcycles – the dominant transport mode in a city of over 7 million two‑wheelers.In response, Prime Minister Pham Minh Chinh announced a temporary suspension of the environmental tax on diesel, petrol and aviation fuel until 15 April, a move that will forfeit an estimated $273 million in revenue but aims to curb the price surge.Experts warn the shock highlights Vietnam’s vulnerability to external conflicts. Nguyen Khac Giang, a visiting fellow at the ISEAS‑Yusof Ishak Institute, said the tax cut is essential to “keep macro‑economic stability intact” amid “turbulence outside Vietnam”.Beyond gig workers, the ripple effect reaches public transport and airlines. Bus operators have raised fares by 3,000 VND (≈$0.11) yet still face losses, while Vietnam Airlines and Vietjet have trimmed flight schedules.Gig workers lack collective bargaining power. Do Hai Ha, a University of Melbourne research fellow, noted that platform drivers “have no chance to negotiate with the platforms” and are excluded from minimum‑wage or overtime protections, forcing many to work longer hours for diminishing returns.Small‑scale entrepreneurs are also feeling the pinch. A fisherman from Binh Thuan reported that his catch price fell from 800,000 VND (≈$30) to 650,000 VND (≈$24) as fuel costs climbed, while a bus fare collector on route 13 said the company cannot absorb the higher fuel bill despite modest fare hikes.Households are cutting back on essential goods. Uyen Pham of Saigon Children’s Charity observed that the price of bottled cooking gas has nearly doubled, prompting low‑income families to revert to wood‑fuel stoves and limit travel to see relatives.The crisis is prompting a strategic rethink on energy policy. Giang warned that Vietnam’s reliance on just two refineries – which currently meet only 40 % of national petrol demand – is unsustainable, urging accelerated investment in domestic refining capacity.Corporate responses are already shifting. Vingroup, the country’s largest conglomerate, announced it would pause a planned LNG‑fired power plant and redirect funds to renewable projects, citing “significant risk of high fuel prices” linked to the war.For workers like Duy, who runs a café near a petrol station, the tax suspension offers modest relief: projected price cuts of about 25 % for petrol and 5 % for diesel could ease daily expenses that had briefly doubled.

House of Gloss invites viewers into the modest flat of Opal and Lana, a young trans femme couple living in Dundee. The walls are lined with photographs of spontaneous outings and vibrant sketches by Lana, a graffiti artist, while Opal’s makeup table holds an array of wigs that enable her drag performances after dark. Despite confronting pervasive discrimination outside, the couple’s home functions as a sanctuary of affection and mutual support.Director Mark Lyken adopts a gentle, slice‑of‑life visual style that feels less like a documentary and more like a personal visit. Intimate close‑ups and domestic scenes—cooking together, washing dishes—elevate ordinary moments into powerful expressions of love, especially given the pair’s history of family rejection. These simple gestures, captured with quiet reverence, underscore the resilience of their bond.The film also challenges conventional notions of family and home. In a striking sequence, Opal walks to a venue in full drag, confronting jeers and hostile stares that reveal lingering intolerance. By contrast, the documentary showcases the liberating atmosphere of queer club nights: neon lights, Lana at the DJ deck, and Opal dancing amid pulsating electronic beats. These scenes illustrate how safe, communal spaces serve as a vital “chosen family” for LGBTQ individuals.House of Gloss premieres on the True Story platform on 10 April, offering audiences a tender yet candid portrait of a modern queer partnership navigating love, identity, and community.

Nepal’s cabinet approved a shift to a five‑day work week for government offices and schools, extending the weekend to both Saturday and Sunday in response to an escalating fuel crisis. Government spokesperson Sasmit Pokharel told reporters that the decision was taken because “the present uncomfortable situation caused by fuel supply” necessitates closing public institutions for two days each week. Previously, civil servants enjoyed only a single day off on Saturday; offices will now operate 9 a.m. to 5 p.m., Monday through Friday. Pokharel added that the government is also examining legal avenues to convert petrol and diesel vehicles to electric power, though details remain pending. Nepal, a landlocked country of roughly 30 million people, imports virtually all of its fossil fuels from India, leaving it highly vulnerable to international price shocks. The ongoing US‑Israel war with Iran has sharply curtailed global oil supplies, causing Nepal’s aviation fuel prices to almost double in a single day. The state‑owned Nepal Oil Corp reported heavy losses on petroleum products despite modest price hikes, prompting authorities to sell half‑filled cooking‑gas cylinders last month to deter hoarding and panic buying. Tourism, a cornerstone of Nepal’s economy, faces a new threat as airlines raise airfares following the steep rise in aviation fuel costs. Higher travel expenses could dampen inbound visitor numbers, compounding economic pressures. The fuel crunch stems from the broader Middle‑East turmoil that intensified after the United States and Israel launched a joint offensive against Iran on 28 February. Tehran’s retaliatory drone and missile strikes across the region have disrupted global markets and aviation, amplifying the scarcity of fuel supplies that ripple to landlocked neighbours like Nepal. By shortening the work week, the Nepali government hopes to reduce non‑essential fuel consumption, ease pressure on already strained energy imports, and buy time for longer‑term solutions such as electrification of transport.

On a sun‑lit picnic beside Canberra’s Molonglo River, a tartan blanket, a bottle of wine, crusty baguette, cheese and a daring chicken‑and‑grape salad from a gourmet magazine marked the beginning of a romance that would be defined by food.Their shared appetite for culinary experimentation quickly turned into a series of kitchen showdowns—debates over meat doneness, oven temperatures, seasoning ratios and the eternal butter‑vs‑oil dilemma. While the clashes were frequent, the meals they produced together often became celebrated triumphs.Over the years, their lives were chronicled in the spines of recipe books and the aromas of countless dinners. From the quest for the perfect loaf to the fiery sting of chilies that left a lasting impression, each dish mapped the highs and lows of their partnership.He gravitated toward savoury mains; she honed a talent for desserts. Their culinary quirks—her habit of returning leftovers to the fridge, his ritual of swaddling roasted meat in tea towels—added both friction and flavor to their shared table.Even after their separation, the couple’s kitchen remains a shared space. A well‑worn ceramic baking tray, scarred by years of roasting turkeys, chickens and lamb, still serves as the foundation for gravy‑making and other culinary rituals during holiday gatherings.One of his most enduring contributions is a dish they call Pasta Dimanche. Born from a pantry raid on a Sunday night, the pasta blends diced capsicum, carrot, purple onion, garlic, celery, parsley and tomato with a tin of tuna, cracked pepper, salt and a splash of Tabasco and green chilli sauce. The result is a vibrant, summery plate that celebrates colour, texture and the surprise harmony of warm and crisp.Recipe: Pasta Dimanche (Serves 4)Ingredients:1 red onion, finely chopped1 carrot, finely diced3 garlic cloves, finely chopped1 yellow capsicum, finely chopped1 green capsicum, finely chopped1 red capsicum, finely chopped1 cup finely chopped parsley370 g tin tuna, drained1 tsp Tabasco1 tsp green TabascoDried pasta of choice (to serve)Method:1. Toss the vegetables, garlic, parsley and tuna in a large bowl; season with Tabasco, salt and pepper.2. Cook pasta in salted boiling water until al dente; drain.3. Divide pasta among four bowls, top with the tuna‑vegetable mix, and serve.Despite their split, they continue to exchange food news, recipe links from the New York Times, and tips on premium ingredients—proving that a shared love of cooking can outlast even the most intimate of relationships.

As the world becomes increasingly turbulent, UK experts are urging people to stockpile emergency foods to ensure they can survive in case of disruptions to food supplies. Prof Tim Lang, a food policy expert, warns that the UK's food system is a 'tinderbox' and that civil unrest and food riots could occur if there are shocks to the system.Experts recommend stockpiling long-life items that can be eaten without cooking, such as:tinned beans, vegetables, and fishrice crackersoatsIt's also important to have water - at least 7-12 liters per person per day. In addition to these essentials, consider including treats like chocolate or crisps to help maintain morale.Sharing stockpiles with neighbors is also crucial, especially for those who are food insecure. With 1 in 7 households with children already struggling to afford food in the UK, experts stress that social solidarity is key to maintaining social order.Countries like Switzerland, Germany, Latvia, and Lithuania take emergency food stockpiles seriously and provide guidance to their citizens on how to prepare. In contrast, the UK's advice on its Prepare website is minimal.Prof Sarah Bridle, at the University of York, recommends having an emergency food store and incorporating long-life items into daily diets. George Monbiot, a Guardian columnist, has revealed the contents of his own stockpile, which includes 25kg of rice, 15kg of dried chickpeas, and 5kg of oats.

According to a new United Nations Food and Agriculture Organization (FAO) briefing, the global food commodity price index climbed 2.4% in March, marking the second straight monthly increase and the first rise in five months for the broader basket of grains, meat, dairy, vegetable oils and sugar.The surge is largely attributed to the escalating conflict in the Middle East, which has pushed up energy prices and freight rates worldwide. The report highlighted that vegetable oil prices jumped 5% and sugar rose 7% during the month.Analysts warn that the war could trigger a broader wave of food inflation, as higher fuel, fertiliser and electricity costs increase the expense of transporting, processing and cooking food. About one‑third of global fertiliser production passes through the Strait of Hormuz, a key shipping lane that has been effectively closed since hostilities began.UN projections suggest that, if the crisis endures, global food prices could be 15%–20% higher in the first half of 2026 than pre‑conflict levels. The FAO noted that “price indices across all commodity groups rose to varying degrees, reflecting both market fundamentals and responses to higher energy prices linked to the conflict escalation in the Near East.”Specific commodity trends showed global wheat prices up 4.3% in March, driven by deteriorating crop conditions and drought concerns in the United States, as well as reduced planting in Australia due to soaring fertiliser costs. Better weather in Europe and strong export competition provided some offset.In the United Kingdom, the Food and Drink Federation – representing 12,000 manufacturers – now forecasts a **minimum 9% rise in food prices by the end of 2026**, a sharp increase from the 3.2% forecast made before the Middle East conflict. This outlook assumes the Strait of Hormuz reopens within weeks and that major energy facilities return to normal within a year – both uncertain outcomes.British producers are already feeling the pressure. The British Tomato Growers’ Association warned that consumers could see higher prices for tomatoes, peppers and cucumbers within six weeks as gas‑heated glasshouses become more expensive to run.Chancellor Rachel Reeves recently met with leaders of major retailers—including Tesco, Sainsbury’s, Morrisons, Marks & Spencer, Aldi and Lidl—to discuss measures that could ease the cost‑of‑living squeeze and strengthen supply chains.Nevertheless, a Bank of England survey of over 2,000 chief financial officers revealed that firms expect to raise their prices by an average of 3.7% over the next year, up from 3.4% in February. Expectations for overall economy‑wide inflation also rose from 3% to 3.5%.

In a bid to reduce greenhouse gas emissions and improve public health, thousands of New Yorkers are making the switch from gas stoves to induction stoves. A recent project in the Washington Heights area of Manhattan has installed induction stoves in 15 co-op apartments, providing residents with a cleaner and healthier way to cook.The project, supported by state and city governments, as well as non-profit groups, aims to reduce the risks associated with gas stoves, including nitrogen dioxide emissions and climate change. According to a study, people who replaced their gas stoves with electric alternatives were exposed to less than half the amount of nitrogen dioxide emissions.Residents, such as Marcos Ramos, are excited about the change. “It makes sense”, he said. “If you’re minimizing risk with the gas, the fire, then environmentally, health-wise, it makes sense. It’s logical.”The induction stoves, supplied by Copper, use magnetic fields to heat cookware directly, making them more efficient and environmentally friendly. The project is part of a larger effort to promote clean energy and reduce greenhouse gas emissions in New York City.Advocates claim that induction stoves are a viable alternative to gas, which has jumped in price amid the Iran war and poses health risks to residents. The city is also working on a $32m pilot to replace gas stoves in 10,000 apartments across the New York City Housing Authority (NYCHA) system.While some states, including New York, California, and Hawaii, are stepping up to promote induction stoves through rebate programs, others are facing resistance from the gas industry and Republican politicians.

The UK's food self-sufficiency has been on a downward trend, falling from 78% in 1984 to 62% in 2024. This decline is largely attributed to the loss of farmland to non-farming uses such as buildings, roads, and conservation schemes. To address this issue, experts suggest that increasing food production on UK farms is crucial. However, promoting a more plant-based diet, while beneficial for health and environmental reasons, may not necessarily use fewer resources than traditional livestock farming. Beef cattle and sheep are often raised on extensively managed grasslands and mountain heath, which account for 38% of the UK's land area. This land receives minimal fertilizer and chemicals, and the animals are primarily fed on grazed and conserved grass. To improve food security, individuals can make a difference by making informed choices when shopping and cooking. Opting for local, organic, animal-friendly, and fairtrade products can contribute to a more sustainable food system. Additionally, growing one's own food, using seasonal products, and supporting local ventures can also help. Experts emphasize that it is essential to utilize the UK's existing food production resources efficiently, rather than wasting them on unsustainable practices. By adopting a more sustainable approach to food production and consumption, the UK can work towards a more secure food future.