Give squeezed lemons and oranges a secondary purpose by infusing their aromatic oils into pantry staples.
Bright Accents: Upcycling Spent Citrus Peels into Sugars and Salts – LW9 Read More »
Chewy hand-pulled noodles tossed in a spicy, garlicky chili oil that hits every note.
Hand-Pulled Biang Biang Noodles – D3 Read More »
Exploring the physics of how different culinary fats retain, carry, and amplify volatile flavor molecules across your tongue.
Fat as a Carrier: Choosing Your Cooking Mediums for Taste, Not Heat – BS23 Read More »
An East-meets-West fusion of delicate wonton skins and earthy, vibrant matcha.
Matcha Wonton Wrapper Ravioli – D4 Read More »
Perfectly seared steak topped with a bright, herbaceous chimichurri sauce.
Argentinian Chimichurri Ribeye – D5 Read More »
Crispy, protein-packed tempeh bites with a zesty glaze and zero deep-frying.
Crispy Air-Fryer Tempeh Wings – D6 Read More »
Comfort in a bowl: protein-rich lentils simmered in a velvety, spiced coconut milk.
Creamy Coconut Dahl -D7 Read More »
Sweet roasted carrots meet the smoky heat of North African harissa and cool tahini.
Harissa Roasted Carrots & Tahini -D8 Read More »
A masterclass in technique—tender, fall-off-the-bone duck with shatteringly crisp skin.
Classic French Duck Confit – D9 Read More »
A rich, savory broth infused with fermented miso and topped with tender pork belly.
Spicy Miso Ramen with Pork Belly – D10 Read More »
A guide to using finishing salts strategically so their delicate shapes, textures, and mineral complexities don’t dissolve uselessly.
Flake, Sea, and Rock: Knowing When to Deploy Artisanal Salts – BS15 Read More »
King Oyster mushrooms transformed into buttery, pan-seared “scallops” for a plant-based treat.
Vegan Mushroom Scallops (King Oyster) – D11 Read More »
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