Discover foods and techniques
I If there is a pantheon of great culinary writers, Bernard Clayton, Jr. belongs in it, right up there with his contemporaries in the latter third of the 20th Century, like James Beard, or Julia Child.
IN FOUR BARS OR LESS... Hervé This’ Molecular Gastronomy: Exploring the Science of Flavor is a landmark book in the culinary arts. My “perfect eggs,” and many other revelations about how foods ‘are,’ that I have discovered, began with the science...
Lox of Love Gravlax has a “lox” on smoked salmon. It puts the deli into delicious. Well, at least Google Keywords will be happy with that corny riff! Meet Chet's Char. Char is a fish that is very similar to...
Presentation at home is a thing. Thinking outside of the box for some fun in the way that your plating looks can take even the most basic foods and give them a little new life. It's particularly good "A-game"...
Chiles can do all kinds of amazing things for your food. Understanding all of the amazing variations of the flavors and heat of the world's chilis and the science behind them, help you become a Master of the Heat. CHILE,...
/*! elementor - v3.13.2 - 11-05-2023 */ .elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block} Updated 2023.05.12 THE COOK’S TOUR I have something to confess: I am horribly, horribly addicted... To Hatch green chiles! I'm not alone. There are hundreds of thousands of...
Why would I call this riff on my house popcorn a bribe (baksheesh)? Everyone who cooks for a family knows that there are a few things that will win over that person stuck doing chores or honey-dos that aren't always 'fun.' The...
Avocado oil is a "fruit" oil as avocados are, well, fruit, like olives. Its culinary use is the single biggest "discovery" in cooking fats in a generation that will revolutionize the way that you cook. High in monounsaturates like olive oil,...
REVISED 03.06.21 - 90% of us, pro and home chefs alike, have cooked eggs, one of the most common foods on the planet, wrong. For generations! The often rubbery rubbish, coated in burned fats which we turn toxic, from the sandy-yolked...
Fried EGGS THAT RISE SOFTLY Before you begin, take a minute to read my article on Perfect Eggs, and the science that 99.95% of chefs, pro and home, ignore that will transform your egg dishes! Even fried eggs benefit from...
