We continue the theme of capturing the flavor of peelings and other overlooked parts of ingredients. We...
Month: July 2015
“Butter is good. Pepperoni is delicious. Good plus delicious creates an amazing kitchen staple. We minced pepperoni...
An egg is full of fats, oils, proteins, and water. So is miso. The ratio is different....
Peels have potential. We explored this idea in a recent workshop in San Francisco. We take potato...
When Alex first came up with the idea of toasted flour, he was thinking about pie, specifically...
As we’ve often found, sometimes it’s the small tweaks that make the biggest difference. Toasted flour is...
Someone brought these to the party we happened to be attending, and we were entranced. Sheer genius...
TED talk from Dana Cowin. Short and sweet and totally on point. Though I have to say...
Make the details, all of them, part of the process. Ideas in Food: Great Recipes and Why...
When we braise chicken thighs, we end up with soft, melting, gelatinous chicken skin. Some like the...
