After I posted the article “4 reasons why grass-fed beef tastes better” on Twitter, I had a few fellow chefs & foodies who had a diverging opinion. Well, we value dissent, here. Which is why I am posting the following poll. Please take the poll and don’t be afraid to comment. I’d...

Texture is the visual or tactile feel of an element. In each composition, surfaces have different characteristics and appearances. The diner perceives these differences and responds to them, as much as he does to color. photo courtesy of starchefs.com  texture highlights (see photo above): caramelized...

From Noel of Tampa, a 2nd generation participant in the Itinerant Cookbook Project: “From Helen Chen’s “Easy Chinese Stir-fries” I chose to make Stir-fried Pork with Asparagus (page 44). The adventurer in me was tempted by the Flower Squid with Mixed Vegetables but I didn’t...

Today, we hear from Bob of Dunedin. He received the Big Green Cookbook as a “root” participant a few months ago. Bob is officially from Dunedin, FL, but lives and work in Chicago. He is sending the book to NY. “hey there…not only do i have writer’s block but also cooking...