Reverse-Searing: Let’s talk about it

“What’s reverse searing?” you ask? Well, let’s talk about it… Continue reading Reverse-Searing: Let’s talk about it

Caramelized Onions

No sugar required: A look at the beautiful process of caramelization! Continue reading Caramelized Onions

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

A classic french toque is said to have 100 pleats, representing the 100 different ways one can cook an egg. … Continue reading Eggs

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 in the US is complicated. COVID has heightened the need for clarity. Continue reading Tipping: Let’s talk about it

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

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

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

In my observation, people love to refer to cooking as an “art”. This does indeed sound romantic and sexy. But … Continue reading Is Cooking an Art?