February 21, 2017

Making ricotta at home is really, really easy. No seriously. You can have freshly made cheese in a few hours plus a quart or so of whey. Never used whey before? It's a secret ingredient for marinating meat as well as adding an interesting tart-umami for sauces and...

January 28, 2017

Happy Chinese New Year everyone! It seems very fitting that my post today is about cooking eggs and it is the "Fire Rooster" year. One of my favorite things to eat as a snack (especially when camping!!) when I was little were tea eggs (aka marbled eggs). Thes...

January 16, 2017

There is a curious phenomenon in the world of fine dining: mysterious white powder, akin to cocaine, that comes in all sorts of delightful flavors. This 2nd Culinary Deep Dive will be about powdered oils and fats, another molecular feat that's been used in CPG'...

January 9, 2017

"Spherification" is a method of containing a flavorful liquid substance - juice, soup, sauce - inside a clear, flavorless membrane, allowing it to retain the shape of a plump, round sphere. When eaten, the membrane is easily punctured by the diner's teeth...

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