By Michelle Woo

One of the travails of working on a hospital drama, as Daniel Henney has learned, is having to master words like “hepatomegaly” and “serum ammonia.”

“If you say it fast, you get caught on the ‘M,’” he explains of the latter term, which, for those curious, means ammonia in the blood. “Serum amom-ia. I got stuck, like, 30 times.”

Adopting new languages was never a forte of the 29-year-old actor, sitting on a patio table outside…

By Lola Pak
Illustrations by Sylvia Park

Stinky Tofu

Asian street carts sell this dish—aged, fermented bean curd soaked in a putrid, inky vat as a midday snack. The marinade can be made from bamboo shoots, herbs and dried shrimp, all perfectly aromatic ingredients—except when it sits in room temperature for 14 days (or more). The smellier, the better, but even when served with a side of chili sauce, it remains doubtful that the rancid bean curd tastes any better…