~fine-dining-lovers
How do you prepare the Clover Club cocktail?
Why does Namae believe there is a need to re-discover and revitalize food?
What kind of knowledge was at play in finding the queen termite?
Why is sugar syrup used for canning cherries?
Did Joshua Evans' desire to do post-graduate research in History and philosophy of science come out of his time at the Nordic Food Lab?
What is the purpose of using smaller fish in making Katsuobushi?
What is the Clover Club cocktail?
Who is Shinobu Namae?
What is Yannick Alléno's goal with fermentation?
What is the difference between drying and salting as food preservation methods?
What's your favourite thing to cook?
What is the goal of Yannick Alléno's cuisine?
What is a Lovage flute?
Is there a specific kind of microbe that makes food taste better?
Should I remove the stems before pitting cherries?
