A few weeks ago I got a nice surprise in the mail: I don’t usually keep herbes de provence on hand, let alone a huge box of them, so I wasn’t sure what to do with my newfound friend. One whiff of the box and I was thinking one thing: pork. But how to ensure […]

Cooking in a modern kitchen is all about control: I have implements for cutting food into pieces of exacting dimensions; I can measure volume and mass;  I apply precise amounts of heat to pans that have been engineered to have efficient and predictable conductivity. Sous vide and molecular gastronomy take control to the extreme. As […]