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Francis Lam (page 10)

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.

Baby romaine lettuce.

Braise away the E. coli lettuce-recall blues

Francis Lam

Coffee banana pudding with family baggage

Francis Lam

IHOP’s kinder, gentler novelty fat food: Cheesecake-stuffed Pancake Stackers

Francis Lam
Peas

Should peas be pampered or punished in the pan?

Francis Lam
Hosea Wilson loads shrimp from their catch into a basket, Monday, May 3, 2010, at the Venice Marina in Venice, La. NOAA has restricted commercial and recreational fishing in oil-affected portions of the Gulf of Mexico. Their boat has been recruited to aid with the oil spill clean up efforts. (AP Photo/Eric Gay) (AP)

Should you avoid Gulf seafood?

Francis Lam

Cutty’s amazing roast beef and crispy shallot sandwich

Francis Lam
Francis Lam and Charles Kelsey

No one likes a nasty cook

Francis Lam
<a href="/food/francis_lam/2010/04/29/foods_with_offensive_names/slideshow.html" class="invokeSlideshow">View the slide show</a>

10 tragic moments in food names

Francis Lam

How to make mayonnaise, the King of Sauces

Francis Lam

New Orleans’ inductees to the Sandwich Hall of Fame

Francis Lam
The Martin Brothers' letter to striking street car workers

The lefty history of New Orleans’ iconic po’ boy

Francis Lam
This wedding cake is doomed.

More wedding catering trainwrecks

Francis Lam
(Tracy Hebden Lrps)

How to make a vinaigrette, and everything you need to know about them

Francis Lam

Wedding-catering train wrecks

Francis Lam
Francis vs. the KFC Double Down

KFC’s insane Double Down taste-tested: Release the cracklin’!

Francis Lam
Eddy Leroux (left) and other chefs "unrolling" their daikons

Having a Japanese knife makes you a serious chef

Francis Lam
**FOR USE WITH AP LIFESTYLES** Buttermilk Mashed Golden Potatoes are seen in this Tuesday, Sept. 28, 2008 photo. By choosing Yukon Gold for your mashed potatoes you start with a naturally rich flavor and beautiful yellow color before adding the lower-fat ingredients for these mashed potatoes. (AP Photo/Larry Crowe) (Larry Crowe)

How to make amazing mashed potatoes

Francis Lam
The King, the cat burglar

Burger King caught stealing recipe from McDonald’s

Francis Lam

Peeps brulee! Like toasted marshmallows, but awesomer

Francis Lam
Anthony Bourdain

Why kitchens stopped being like pirate ships

Francis Lam

When food is painful

Francis Lam

On the street: Which Easter candy is overrated?

Thomas Rogers, Francis Lam

Green gumbo: A Creole Lent tradition

Francis Lam
Leah Chase of Dooky Chase restaurant and Sara Roahen

My New Orleans green gumbo welcome wagon

Francis Lam
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