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A clear guide to agar-agar, gelatin, and pectin, with tips on how each works, when to use them,...
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Bittersweet Memories My life's work was pre-ordained. As a child, I would carefully unwrap squares of Baker's Unsweetened Chocolate from...
Not Your Bacon & Eggs About 40 years ago, a client who became a great cooking and travel buddy said...
Burning Questions I love Brussels sprouts, and I love onions (not so crazy about sweet potatoes with brown sugar and...
It’s Not Easy Being Green As noted in the KD post on surplus zucchini recipes, I often ponder why the...
Just Trying To Help (with a Zucchini Recipe) No, don't thank me for rescuing that pile of unwanted zucchini squash...
Albumen Dilemma One of the problems fed by my penchant for making mayonnaise and ice cream is egg-white hoarding. This...
Where Have You Been? Mangos are something I did not grow up with, not even the dried or frozen versions....
Bidets, Baubles, Ballet And Bread In Italy, it was pasta and rice, in the UK it was tea and then...
Brave New World The current forms of lockdown, which unfortunately vary from state to state, have catapulted online grocery shopping...
Sweet Vs. Bitter I wrote earlier about the essences from Grasse, France, which we used to carry at La Cuisine....
