Caramelized Onions
No sugar required: A look at the beautiful process of caramelization! Continue reading Caramelized Onions
En Roux-t to Gumbo
Maybe a touch late for Mardi Gras, but there’s never a bad time for gumbo! Continue reading En Roux-t to Gumbo
Heat
I’ve written about how kitchens are hot. I’ve also written about some of the things that stand in the way … Continue reading Heat
Eggs
A classic french toque is said to have 100 pleats, representing the 100 different ways one can cook an egg. … Continue reading Eggs
Secret Recipes: Let’s talk about them
Why’s that food so good? Gotta be a secret… right? Continue reading Secret Recipes: Let’s talk about them
The Art of Crafting a Sandwich
Much like how eggs are the staple of breakfast, I’d argue that sandwiches are the national staple of lunch. That … Continue reading The Art of Crafting a Sandwich
Tipping: Let’s talk about it
Tipping in the US is complicated. COVID has heightened the need for clarity. Continue reading Tipping: Let’s talk about it
Surrender Yourself: Deferring to the expert
Of all the questions I’ve answered on Quora and Reddit, I didn’t expect my answer to the following question to … Continue reading Surrender Yourself: Deferring to the expert
Time to Lean, Time to Clean
This is a phrase every cook in America has heard, and it is a universally known rule in every professional … Continue reading Time to Lean, Time to Clean
Skinny Chefs: Let’s talk about ’em
Over decades (if not the past century), a particular archetypal image has been built in the minds of the general … Continue reading Skinny Chefs: Let’s talk about ’em
Salt and Love 