In Quillabamba, I harvested cacao fruit with a machete; roasted, cracked, winnowed and stone ground cacao beans into chocolate; hand-tempered and molded chocolate into bars. In the ancient city of...
Garlic scapes are the flower buds of the garlic plant, and they are milder and crunchier than the common garlic bulbs used for everyday cooking. Myriam Fieulleteau, NGI’s executive steward (and...
How did you decide to make this film? At the time, there was a lot of press coming out about sugar but the camps were very divided. Some people were saying it was poisonous, some were saying it was...
Kimchi, the traditional Korean condiment, becomes the star of this meal, weaving its spicy, umami flavors throughout the dish. Gochujang, a fermented soybean and red pepper paste, contributes a sweet...
Alum Alexandra Jamieson is a functional nutrition coach, host of the #1 rated podcast "The Crave Cast," three-time cookbook author, and co-creator of the Oscar nominated documentary Super Size Me...
The bright green color accented with bits of purple (ramp ends and micro amaranth) makes this soup gorgeous as it is delicious. When cooking, one can further manipulate the colors of this produce by...
Eating insects isn’t a new idea. Over 80% of the world eats close to 1,600 species of insects and has been for hundreds of years; only in America and Europe there’s a stigma surrounding insect...
Tell us about your journey to your current position at Bon Appetit. I got my BFA in Film Production from University of Colorado, Boulder. I thought I wanted to do documentary work but when I moved to...
In Macrobiotic tradition, miso is considered cancer-fighting, blood cleansing, full of probiotics, and enzyme rich. It is an umami flavor bomb, and it makes a great substitute for cheesy, meaty flavor...
