Recipe: Braised Taro & Pork Riblets
When The Kitchn asked me what recipe I've made more than any other this year, I immediately knew I had to write up a short post about...
Pastry Class on 12/12!
For my first Studio ATAO cooking class ever (!) in partnership with Kitchen Rodeo on Saturday, December 12 at 12pm PT, I'll be teaching...
Media can make or break a food business, but to some, it feels like a pay-to-play system
My very first piece for Washington Post Voraciously is about the hidden costs of acquiring earned media, and how that disproportionately...
"Kitchen Culture Is Tough For A Reason"
This took a lot longer to write than expected, because I realized it’s impossible to divorce the 2 main concepts from the bigger cycle of...
Why Can't I Just Cook What I Want & Like?
Why can't I just cook what I want an like? and other common sentiments in the food industry, examined "Why Can't I Just Cook What I Want...
Pantry Engineering Pt. 5: Spices #2
Back by popular demand — another set of 12 spices organized into Top, Middle and Base notes! If you would like to learn more about the...
Food Texture Basics
For some reason, analysis & discussion on food texture isn't as popular in mainstream food media as smell & flavor. When...
Bitterness: An Appreciation Post
Bitterness is a critical component of building intensity and complexity of flavor, but I find in the States we often shy away from using...
