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Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. In past lives, he was a Senior Writer at Salon.com, a Contributing Editor at Gourmet magazine (RIP), and his work has appeared in the 2006 – 2010 editions of Best Food Writing.

Jiro Ono in "Jiro Dreams of Sushi" (Courtesy of Magnolia Pictures)

What makes sushi great?

Francis Lam

Is the signature dish outdated?

Francis Lam

Michel Bras’ potato crisps recipe

Francis Lam

A brilliant chef’s potato crisps

Francis Lam

Spam four-way: Broiled, sauteed, poached and braised

Francis Lam

Lemon icebox pie: A gift from the fates

Francis Lam

(Willie B.thomas)

Is the rise of food prices all bad?

Francis Lam

Durian: The King of Fruits is an angry king

Francis Lam

Steamed mussels recipe

Francis Lam

Mussels: Your go-to sustainable seafood

Francis Lam

Latte art by Chuck Betz / Culture Espresso Bar

Salon’s Great Coffee Art contest

Francis Lam

Taco Bell’s shrimp burritos: Fishily delicious!

Francis Lam

Brown butter brownies recipe

Francis Lam

How to brown butter, and bake it into brownies

Francis Lam

Energy drink taste test: Buzz buzz!

Francis Lam

Grant Achatz

Grant Achatz, the superstar chef who couldn’t taste

Francis Lam

Sandbar shark, one of the preferred species for fins

Is it racist to ban shark’s fin soup?

Francis Lam

Fresh asparagus soup in white plate close up (Dusan Zidar)

Cream of anything soup recipe

Francis Lam

Fresh asparagus soup in white plate close up (Dusan Zidar)

How to make cream-of-anything soup

Francis Lam

Toys that really cooked

Francis Lam

Europe’s version of peanut butter: Biscoff cookie spread

Francis Lam

Super cheffy grilled cheese

Francis Lam

The strangest — and maybe best — grilled cheese you’ll ever make

Francis Lam

The Easy-Bake Oven loses its soul

Francis Lam

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