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Why we need a new word for "crunchy"
The word "crunchy" doesn't fully capture the diverse array of textures we experience. From the delicate shattering of pastry to the robust resistance of perfectly roasted vegetables, we need more linguistic precision in our food vocabulary.
read moreInsightful articles on the perfect pizza crust
After reading dozens of pizza recipes and scientific studies on dough hydration, I've compiled the most revelatory insights on what makes the perfect crust. The secret lies in the balance between fermentation time and temperature.
read moreUnpopular ideas about dessert toppings
Chocolate sauce is overrated. Caramel is too sweet. And whipped cream adds nothing but calories. Let's talk about the dessert toppings that deserve more recognition, starting with roasted fruit compotes and savory additions.
read moreWhy fast food shouldn't have apologized for their fries
When a major chain reformulated their fries to use healthier oils, customer backlash was intense. Instead of apologizing and reverting to the old recipe, they should have stood their ground on health innovation.
read moreC'mon, not all food pairings are opportunities to change your recipe
The culinary world has become obsessed with fusion. Sometimes a classic dish deserves to remain untouched, even when served alongside foods from different traditions. Let's appreciate purity and tradition.
read moreUnpopular ideas about breakfast foods
Breakfast should be savory, not sweet. The American fixation on sugary breakfast cereals and pastries has contributed to our metabolic health crisis. Traditional breakfast foods from Asia and the Mediterranean offer healthier alternatives worth exploring.
read moreUnpopular ideas about vegan and plant-based diets
Many vegan substitutes are nutritionally inferior to their animal-based counterparts. Instead of mimicking meat and dairy, plant-based cuisine should focus on celebrating vegetables in their natural form with appropriate preparation techniques.
read moreUnpopular ideas about food etiquette
Taking photos of your food before eating isn't rude—it's cultural documentation. The practice of food photography preserves culinary trends and innovations for future generations, creating a visual historical record worth embracing.
read moreHow I think about spicy food: Four levels of heat
Beyond the simplistic labels of "mild," "medium," and "hot," we need a more nuanced framework for discussing spiciness. I propose four dimensions: intensity, onset timing, duration, and location in the mouth.
read moreBrief thoughts on the "burger debate"
The ongoing argument about burger construction order is missing the point. The perfect burger isn't about layering ingredients in a specific sequence—it's about the ratio of components and the quality of each element.
read moreInefficiencies in the "gourmet food" market
Premium pricing in specialty food stores rarely correlates with quality differences. The gourmet food industry thrives on information asymmetry, where consumers lack the expertise to evaluate what they're paying for.
read moreShould we add more street food in cities? Three reasons people disagree
The debate around urban street food vendors reveals deeper tensions about public space usage, cultural authenticity, and economic opportunity. Health regulations, competition with established restaurants, and gentrification concerns drive opposition.
read moreDoes creativity fuel innovation in food?
The relationship between culinary creativity and genuine innovation is more complex than most food critics acknowledge. True innovation in food requires not just novel combinations, but advances in technique, preservation, or nutritional understanding.
read moreContra food critics, on "Is gourmet cuisine an art form?"
While food critics often elevate haute cuisine to the realm of fine art, this categorization misunderstands both food and art. The ephemeral, consumable nature of food places it in a unique category that deserves its own aesthetic framework.
read moreA savory poem for food lovers
Butter sizzles, aromatics dance. The kitchen symphony begins as onions transform from sharp to sweet, releasing molecules that trigger memories of childhood meals and distant journeys.
read moreThe secret recipe to life, the universe, and everything
If existence were a recipe, wonder would be the primary ingredient. Curiosity the leavening agent. Relationships the binding elements that hold everything together through time's slow simmer.
read moreIncongruity in food, art, and science
The unexpected juxtaposition of flavors creates the most memorable dishes. Similarly, breakthroughs in art and science often emerge from incongruous combinations of ideas that challenge established patterns of thought.
read moreThe fallacy of difference, in food and culture
We overemphasize the differences between culinary traditions while underappreciating the universal techniques and flavor principles. Nearly every culture has developed methods for fermenting, preserving, and transforming humble ingredients.
read moreMap of Global Street Food Culture
Street food reveals a city's soul more authentically than its fine dining establishments. This visual exploration maps iconic street foods to their urban origins, revealing migration patterns and cultural exchange through culinary geography.
read moreCan we intentionally improve food systems? Chefs vs. Food Activists
Professional chefs and food policy activists approach food system reform with fundamentally different theories of change. One group believes in leading through taste and consumer demand, while the other focuses on regulatory and structural interventions.
read moreAre you motivated by food cravings, or health?
The dichotomy between pleasure-seeking and health-optimization approaches to eating reflects deeper personality traits. Understanding your primary motivation can help develop sustainable eating patterns aligned with your values.
read moreWhen is a cheat meal useful (if ever)?
The concept of "cheat meals" reveals a problematic relationship with food restriction. Rather than planning transgressions, a more psychologically sound approach focuses on sustainable moderation and occasional intentional indulgence.
read moreA taxonomy of ways food changes your worldview
Food doesn't just nourish the body—it shapes how we perceive the world. From developing sensory awareness to forming cultural connections, our culinary experiences fundamentally alter our cognitive frameworks.
read moreWho benefits from unsolicited food reviews?
The explosion of amateur restaurant reviews raises questions about who truly benefits from this content. While platforms and consumers gain information, the impact on small businesses and culinary innovation remains dubious at best.
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