Occasionally I stumble across what I playfully call “sniper” ingredients – foods so deceptively named that it’s like a shot through the heart when you discover what they really are. Case in point: ...
Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats , where he learned the art of whole animal butchery. He professes his love of ...
THE SCIENTIFIC COMMUNITY doubtless has been denied some highly significant physiological revelations due to two alarming facts of academic life. It has been scientifically established (by me) that 7.9 ...
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