I enjoy watching lots of food-related shows, ranging from crazy reality TV (I’ll admit it, despite it’s lack of culinary depth, Cutthroat Kitchen is sometimes fun to watch!) to cooking shows to more serious documentaries…as long as they involve food, I’ll watch it! Through watching these shows, I’m often inspired and amazed by chefs who share their creations that represent who they are. Here are some of my favorite food shows: Continue reading
While we all enjoy the rich, creamy taste of desserts, most of us are concerned with their fatty and sugary ingredients. Can we replace the traditional ingredients of a dessert with more healthy ones while keeping the delicate and delicious taste of the dessert?
Today, I tried two different approaches to make blondies: Continue reading
It’s Sunday again. Strolling on a street filled with stands of savory produce on a sunny Sunday is always a good idea. At the farmers market, I can pick up fresh produce at a bargain price and get tasty and healthy ingredients for cooking. But aside from taste and health considerations, there are more why I love to visit the farmers market. Continue reading
While reading the online ScienceDaily today, I came across a piece of interesting food news: scientists at University of Florida have discovered the key to restoring great tomato flavor. According to the news release, during the past 50 years or so, commercial tomatoes have gradually lost their original tasty flavors. To put the flavors back to tomatoes, scientists have studied the DNA in a tomato gene (called “alleles”), identified the chemical combinations for better tomato flavors, and used genetic analysis to replace alleles in modern tomato varieties so that they can be more flavorful. Continue reading
We all have experienced that hungry moment: After long hours of homework, you suddenly crave a snack — something handy, tasty, and ideally, somewhat healthy.
Here are a few tips and suggestions for quick snacks that will boost your energy and satisfy your appetite during stressful times: Continue reading
When I made a cupcake with mango, raspberry, nasturtium, and matcha, I happened to have some extra ingredients. I had an idea.
Using the same ingredients, I made the dessert on the left side of the plate. Suddenly, the ingredients that made up the cupcake became vivid and vibrant.
There are countless ways to combine ingredients. There are endless possibilities to explore creativity, even with the same resources. And many times, a little ingenuity will lead to surprisingly transformative results, just like the juxtaposition on this plate shows.
Wish you a creative 2017!
There is a famous proverb about cooking fish: “Fish, to taste good, must swim three times: in water, in butter, and in wine.”
Today, I defied this tradition by cooking a sablefish fillet without butter or wine. I tried to cook the fish with something new—plain yogurt.