Tiger Prawn Extraction & Umami Synergy: Elevating Flavor Through Science

In the world of culinary technique, few methods offer as much control over flavor and aroma as the extraction method. In Part Three of my extraction video series, I demonstrate how to apply this method to prawns—preserving delicate volatile compounds while unlocking powerful umami synergy. The resulting prawn bisque, combined with tomato-saffron broth and finished […]

The Science of Clarified Milk Punch—And a Rare Non-Alcoholic Recipe

By: Waymond D. Wesley II Milk punch has been a bartender’s secret weapon for centuries, thanks to its unusual method of clarification that transforms fatty milk and bright and sweet punch into silky, shelf-stable elegance. But while classic milk punch recipes often rely on spirits as their base, non-alcoholic versions are hard to come by—until […]

How to Make Shio Koji (Salt Koji) at Home | Natural Enzyme-Rich Seasoning

By: Waymond D. Wesley II Why I Do Not Use Store-Bought Shio Koji Basics:  Koji Mold: (Aspergillus oryzae) non-pathogenic filamentous type of fungus used to make koji. As far back as 1300 years ago this fungus was meticulously cultured in Japan. It is the organic technology behind miso, shoyu, sake, rice vinegar, and much more.  What is […]

Elegant Rhubarb Panna Cotta Recipe | A Light and Floral Spring Dessert

Letting Rhubarb Speak for Itself By: Waymond D. Wesley II Why This Panna Cotta Celebrates the Ingredient Without the Usual Berry Pairing Rhubarb has a reputation for being a team player—most often found mingling with strawberries in pies and jams. And while that classic combination is beloved for good reason, I wanted to take a […]

Roast Lemon Olive Oil Sorbet

Perfectly tangy roast lemon sorbet infused with rich and fruity olive oil.

Dirty Rice

Orange Beef and Broccoli

An aromatic, sweet and sour orange sauce paired classically with beef and broccoli.

Lao Sausage

Deeply aromatic sausage flavored primarily with lemongrass, shallots, kafir lime leaves and garlic.

Malloreddus alla Campidanese (Sardinian Gnocchi with Pork Ragù)

Malloreddus a.k.a. gnocchetti sardi tucked under a porky, tomato-saffron ragù.

Thai Shrimp in a Blanket (Goong Hom Pha)

Thai Shrimp in a Blanket is one of my favorite Thai appetizers. My version adds a paste of ginger, lemongrass and scallion to the inside of the crispy roll for the perfect aromatic balance.

Oxtail Lasagna

Oxtail ragu, a béchamel sauce, Pecorino Romano, and fresh pasta sheets team up for the best lasagna you've ever had. And most importantly NO RICOTTA!

Bone Marrow Rösti

A same-day version of Switzerland's classic potato pancake that swaps butter for bone marrow.