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...
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...
Eat More Offals! A Guide
I’m a huge advocate for organ meat because it utilizes the whole animal AND provides economical, highly nutritious protein. Especially in...
![Easy Homemade Ricotta [RECIPE]](https://static.wixstatic.com/media/0107ab_05bd3beae4084618afc2d63dceb0beea~mv2.jpg/v1/fill/w_319,h_198,fp_0.50_0.50,q_90,enc_auto/0107ab_05bd3beae4084618afc2d63dceb0beea~mv2.jpg)
Easy Homemade Ricotta [RECIPE]
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. Nev
![63C Chinese Marbled Eggs [RECIPE]](https://static.wixstatic.com/media/0107ab_89c13f90819d4770a30d72f4b3b3f692~mv2.jpg/v1/fill/w_319,h_214,fp_0.50_0.50,q_90,enc_auto/0107ab_89c13f90819d4770a30d72f4b3b3f692~mv2.jpg)
63C Chinese Marbled Eggs [RECIPE]
Happy Chinese New Year everyone! It seems very fitting that my post today is about cooking eggs and it is the "Fire Rooster" year.
Culinary Deep Dive: Powdered Oils & Fats
There is a curious phenomenon in the world of fine dining: mysterious white powder, akin to cocaine, that comes in all sorts of delightful f
Culinary Deep Dive: Frozen Reverse Spherification
"Spherification" is a method of containing a flavorful liquid substance - juice, soup, sauce - inside a clear, flavorless membrane
