If you listened to my interview with Chef Jean-Louis Gerin on Food Philosophy, you know that he is very much into exploring sensory stimuli and taste memories. I'm very excitable today because he invited me to go behind the kitchen doors for a peek at a very special tasting dinner...
The colorful flowers attract my attention first. The lavender plants in my garden tease me with their showy purple spikes that bloom in early summer....
Washoku in Japanese means “home cooking.” I had never heard of the art of Washoku in many years of serious cookbook browsing, and it surprised me even more to discover...
The Herbal Kitchen: Cooking with Fragrance and Flavor should come with a warning label on the cover. ...
As much as I try, I haven’t been able to identify the defining moment in my life when I went from being a casual eater to a serious (but fun) diner....
Since today is brother Gargantua's birthday, I'm crafting a special dinner for him with some of my favorite flavors. The star of the menu is a lovely Chateaubriand roast with Madeira Butter. The gorgeous flavor profile of this flavored butter has become a family favorite, as it creates an instant sauce...