What Are We Talking About?
Chef-led stories about cooking, flavor, food culture and the way we actually eat.
Your Marinade Isn’t Going as Deep as You Think
You can load a marinade with garlic, herbs, citrus, spices, and good intentions—but most of that flavor isn’t traveling very far. The good news? It doesn’t need to. Here’s what actually makes a marinade work.
Wait… You Can Put Meat in a Jar and Leave It on the Shelf?
Yes, people really do preserve meat in jars without refrigeration. Chef David investigates pressure canning, botulism, raw-packed meat, Instant Pots, and why this is one kitchen technique you absolutely should not freestyle.
When the Recall List Starts Looking Like a Grocery List
Lettuce, eggs, and blueberries have all landed on recent food recall lists. Here is what chefs, restaurants, grocery stores, and home cooks should know—without the panic or the news-report language.
What If Gluten Isn’t the Whole Story?
More people are questioning how their bodies respond to bread, wheat, and gluten. Chef David explores his own experience with non-celiac gluten sensitivity, the questions surrounding modern food production, and why the future of restaurant hospitality begins with listening.