Many regions have their own variations of rice porridge, but "gruel" or the boiling of starchy foods dates back to prehistoric times where it was an early application of harnessing fire and cooking. ...
One of the most impossible questions I get asked as a chef is “What is your favorite thing to cook?” It's hard to answer because I rarely cook the exact same dish twice! The exception to this rule is ...
For many of us, a new year is a time to reset our habits and commit to new healthier ones. It’s a time to get out the bucket list and review all the skills we have wanted to develop and get to work. ...
Dan Dan Noodles Made Easy: Unraveling the Sichuan Magic
Virtual cooking classes offer a gateway to a world of culinary exploration, where you can learn how to cook and unlock your inner chef. In addition to the many delightful dishes you can learn to ...
The idea of making something at home that is normally bought ready-made from the store can be very romantic. Its nice to think that the extra freshness, and added “made with love” energy that comes ...
The Lunar New Year or Chinese New Year is upon us, which got me in the mood to make some of my favorite Chinese dishes. Egg rolls are the quintessential Chinese takeout food, but did you know they ...
Stir frying is one of the world's great cooking techniques. It's fast, can create hugely divergent types of dishes with a tremendously diverse array of flavors, and it's relatively simple. With just ...
I’ve been cooking for a while now. Long enough to have developed some fairly thorough opinions on things like cookware. Usually when I’m asked to pick a favorite of something I find it very ...
As a chef, I am always interested in expanding my knowledge and craft of cooking. I like to challenge the way that I think about cooking and eating on a regular basis. I have been cooking a lot of ...
Happy New Year of the Tiger! I love when my blog posts coincide with the Chinese Lunar New Year. We lived in Beijing from 1997-2000, and this celebration remains close to our hearts. It was always a ...
