The Science of Good Cooking: Acid

Welcome back sous chefs, I’m back with another chapter from Samin Nosrat’s Salt Fat Acid Heat cookbook. So far, we’ve covered the first two chapters, Salt and Fat, so be sure to go check out those posts to get caught up. Now pucker up because we’re about to dive into the world of sour. An acid … Continue reading The Science of Good Cooking: Acid


Sonnet #1

Its about time we reimagine Shakespeare as he would've liked. The man obviously understood art, but we give him little credit for his love of food. Methinks, Romeo is a just a personified substitute for french fries and our girl Juliet is a stand-in for ketchup... Want me to write your next English paper, anyone?

Two Little Piggies Went to the Market

California, the Golden State, the Land of Milk and Honey, the Bear Republic if you will, is the number one agricultural producer in the U.S. There are almost 80,000 farms and ranches that make up over 25 million acres of land, and yield 46.4 billion dollars annually. California leads the nation in avocados, figs, carrots, eggplants, … Continue reading Two Little Piggies Went to the Market