Nearly 30 years later, I still remember digging a small hole in the sandy lot behind our house in Florida and carefully placing the seeds I had saved from a watermelon that my mom brought home from

When that idea is something you have been crafting, developing and refining for years, that invitation can be the ultimate validation. Of course, as soon as I accepted, the panic and nerves set in. I

In my personal experience as a chef, the public’s growing interest in food has created professional opportunities that I never imagined when I started cooking in 1996—from appearances on competitions

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If you’re unfamiliar with the term, puttin’ up is the act of harvesting seasonal produce and preserving it to last throughout the winter. This meant canning ripe tomatoes or peaches, blanching and

Leftover Vegetable Panna Cotta Makes eight four-ounce servings of panna cotta 2.25g iota-carrageenan (0.3%) 0.375g kappa-carrageenan (0.05%) 500g vegetable puree (made from about 1 lb, or 2 cups

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The whole idea of technology is a funny thing. These days, we tend to assume that technology always refers to something with a screen or a certain fruit-based logo. But if you type the word

In my personal experience as a chef, the public’s growing interest in food has created professional opportunities that I never imagined when I started cooking in 1996—from appearances on competitions

I don’t need an over-priced souvenir or a slew of photos (though I take them anyway); I remember the places I’ve traveled by the unique tastes I experienced there. From past trips to Italy, I can

While the modernist cuisine might not be the first thing that pops into a person's mind when they think Wylie Dufresne, his food certainly falls into that category. This isn't surprising. Ask a chef

All of that work has led to this moment. As we cross the floor of a Las Vegas convention center, all around us vendors are busy setting up their booths, display screens, and computing demos. We walk