c/chefs

My aunt's secret ingredient for chili is cinnamon, and it's not for me.

She added a tablespoon without telling me during family dinner. I spent the whole meal trying to figure out the weird sweet taste.

I figured out that chilling cookie dough overnight makes a huge difference

The cookies come out so much thicker and more flavorful after a cold rest.

Unpopular opinion: I don't get the hype around fermented foods in fine dining.

Every new place seems to have a fermented item on the menu. It tastes funky to me, but maybe I'm missing something.

Spent my whole career chasing complex flavors, but these days I'm leaning towards salt, pepper, and a really good sear as the only essentials.

My cast iron was always gummy until I cut the oil way back

I used to slather it on thick. Now I wipe on a tiny amount and buff it dry, and it works perfect.