The Cook’s Kitchen

In the culinary realm, some people prefer to do easy things. Some prefer to do hard things. I’m on the fence there—I like to do easy things, obviously, because it generally means I get to eat sooner. I also like to do hard things, mostly just to see if I can. […]

Parchment paper is something of an unsung hero, but it’s truly a culinary wonder tool. The food section of the LA Times sings its praises this week (see the full article here). When I worked in a professional kitchen, we used it all the time, but it’s only been in the last ten years […]