I'm a freelance food writer and editor, currently working my way through Le Cordon Bleu Culinary Arts program at the California School of Culinary Arts, and happily making my peace with butter, cream, eggs, and caul fat.

  • Website
  • Location: Marina del Rey, California
  • Favorite foods: Lobster tacos, any kind of homemade mac 'n' cheese, homemade pizza, chocolate, cheese.
  • Last bite on earth: Puerto Nuevo-style lobster with clarified butter, refried beans, rice, and fresh flour tortillas--heaven!

The Food Lab: The Science of the Best Chocolate Chip Cookies

Awesome post, Kenji, and a true public service! I've gotten into using ghee in cookies lately for the intense butter flavor.

Rant: What The New York Times Doesn't Know About Bánh Mì

Yeah, it was pretty awful, especially when it named the NomNom Truck for the best bahn mi in LA. The NomNom Truck???? But, it did make me want to trek down to Westminster for some really good bahn mi...

Who else hates how holidays take over food websites/magazines?

Yep, I'm with you. And I used to work at a food magazine, so I've been responsible for perpetrating this torture because holiday issues are big newsstand sellers (attracting lots of peeps who don't cook year-round and appreciate the recipes/menu ideas/tips/etc.). And every year we had to come up with a new way to spin it.

Scooped: Gingerbread and Trappist Ale Ice Cream

Man, this looks good!

Spicy refrigerator pickle recipe help needed!

Lettuce Wrap Recipe Request

'Top Chef Masters,' Episode 6: Just The Tasty Bits

Goat is turning up everywhere these days, it seems (, so I was surprised that both chefs who used it had trouble with it.

James Beard Foundation Restaurant and Chef Awards 2010 Predictions

I hope you're wrong about Highlands Bar & Grill. It's a fantastic restaurant, great chef/owners, and so deserving of the recognition.

Do You Have a Favorite Brand of Butter?

Kerrygold & Plugra are great; and Land o' Lakes is a good-value runner-up. These days, I'm using Tillamook, which is good, too, and always seems to be on sale at the store.

Pumpkin Pie Brûlée

sounds tasty--and easy. And a good excuse to buy a kitchen torch.

The Secret Ingredient: Crème Fraîche

Thanks for the tip to use creme fraiche in mac 'n' cheese. I had some homemade stuff that needed to find a tasty home:

Seriously Italian: Saffron Fregola with Potatoes and Peas

Oh, my, made this last night, and it was insanely good. Try it.

Why I Hate 'Hell's Kitchen'

Leeber & mikebmassey are right--you should check out Ramsey's shows on BBC America. If I had an ailing restaurant, I'd want his help, as long as it was for the BBC version. The American version of Ramsey's character is awful.

The Ultimate Breakfast Pancake

OK, wow. That's Gorgeous!

The United States of Pizza: Alabama

Bettola's & Davenport's pizza in B'ham are awesome!

Seriously Italian: Saffron Fregola with Potatoes and Peas

Thanks for the post, Gina. I just bought a sack of fregola and your recipe looks like a tasty way to use them!

City Flavor Guide: Grand Rapids

that is some damn good peanut butter

A Father's Office Burger for Father's Day

Actually, looking at the picture and having had an FO burger, Brad got really close. Adding the lamb is a good idea. You also could buy some dry-aged ribeye and grind it in a food processor. Cool story!

Nutrition Info for recipes

I second dhorst's tout for Nutrition Data. It's a pretty good tool, and free!

In Videos: 'Tom Colicchio on Taste' Diet Coke Commercial

I didn't love it. It's supposed to be Tom Colicchio on taste, with a capital "T". Problem is, Diet Coke taste like sh*t.

I need to go pots and pan shopping!

I love my All-Clad. I did buy a set, which generally works out better than buying them piecemeal. Checkout retailers like Williams-Sonoma, Sur la Table, and they have good promotions that also throw in extra goodies.

One cup coffee makers

I used to have a Keurig, which was OK. It died after about a year, and they offered to sell me another one. I opted to get a Cuisinart drip machine instead (it was cheaper and has been more reliable).

Upside: loved making 1 cup at a time.
Downside: had to order those damn little K-cups online (and pay for expensive shipping). Plus the plastic cups are such an environmental faux pas.

iPhone in the kitchen

I can't find Silver Spoon when I do a search for the iPhone app, and when I do a Google search, I come up with unrelated stuff. What's the URL?

iPhone in the kitchen

That what I do--open the Web site with a recipe and put it on the counter. But I'll check out Silver Spoon.

Baking with agave nectar

Thanks so much for the linx/advice!

iPhone in the kitchen

I recently acquired an iPhone and love using it in the kitchen to refer to recipes on the Internet, use the timer, etc.

How do you use your iPhone for cooking? I've downloaded All Recipes and Big Oven, but haven't gotten around to using them yet.

Are there any must-have apps I should check out?

Baking with agave nectar

I'd like to do some baking with agave nectar and wonder if folks in the SE community have any experience with it.
What kind of recipes does it work best in? Cakes?
What's the best way to sub agave for sugar? Do I need to cut back on other liquids, but increase other ingredients to make up the volume from sugar?

Rachael Ray is trying to kill her dog

Get this: Modern Dog magazine did a profile on Rachael Ray, including her doggy food recipe that has onions. Which are toxic to dogs. And cats. Here's the link to the story:

After much razzing from the peanut gallery, the site's eds took down the recipe, claiming it was "inspired" by the dog but intended for people. Yep, that's what I want, dog food-inspired food.

Is this how she comes up with all her recipes?

Is the celebrity chef culture over?

First there was Tyler Florence shilling for Applebee's. Now Alton Brown is pushing grape juice.

Have we had enough of celebrity chefs, or is it morphing into something different? Local food, perhaps?

Where does the Serious Eats community think this will go in the coming year?

Who do you think is the talent to watch?