Last week, I gave a talk at Seattle’s 0th ever Nerd Nite! My talk was titled “Food, Science, and Electric…
Over a year ago I experimented with laser-cutting nori, the dried seaweed paper used commonly in making rolled sushi. Because…
My feet hurt, my back is a mess, I’ve got blisters from endless brunoising, and my fingertips are still burning…
On Tuesday, July 19, Food Network will air a new show titled Monster Kitchen, and I’m on it. The show…
For some reason I can’t remember, Jessie Oleson (of the fantastic blog Cakespy.com) and I decided to get together and…
As you may recall, last week’s peas + centrifuge experiment resulted in three stages of pea: pea solids, pea butter,…
Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my…
For the past year, I’ve been meeting with Jethro Odom and Eric Rivera several times a month to challenge ourselves…
Ferran Adria is the most influential chef, living or dead, period. He’s also likely the most controversial. At his Catalonia…
A foodie’s guide to Seattle’s niche markets.
Don’t be misled by our city’s lack of pitch-black dining rooms, cotton-candied fish, or foods that require you to solve…
• A French press does more than brew coffee. It also makes a fantastic strainer for sauces and stocks, though…
The Seattle Food Geek shows you how to become a confident, cut-rate kitchen chemist.
The ball on the far left was made from plain tap water – never boiled, never filtered. The 2nd ball…
The nice folks at Polyscience were kind enough to loan me their new SousVide Professional heating immersion circulator. This is…
If you haven’t noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I spotted an…
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