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Francis Lam (page 3)

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.

What do “free range,” “organic” and other chicken labels really mean?

Francis Lam
A table setting for the state dinner hosted by President Obama for Chinese President Hu Jintao.

Hey, Obama, pass the spice!

Francis Lam

Tasting spicy ginger ale — it’s burning up!

Francis Lam

Turnip sauerkraut recipe

Francis Lam

Turnip sauerkraut — turning the humble into the spectacular

Francis Lam

Kinder Surprise chocolates and other surprising border-patrol contraband

Francis Lam

Bitter blockers: Like antidepressants for your tongue

Francis Lam

The joys and perils of “sustainable” seafood labeling

Francis Lam
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Pear, rosemary and honey yogurt recipe

Francis Lam
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Oranges, mint and honey for yogurt recipe

Francis Lam

Homemade yogurt recipe

Francis Lam

How and why to make your own yogurt

Francis Lam

No cheap chicken: Your thoughts and ideas

Francis Lam

A vow for 2011: No cheap chicken

Francis Lam

The year in food

Francis Lam
Sandra Lee and her Kwanzaa cake.

Just how offensive is Sandra Lee’s crazy Kwanzaa cake?

Francis Lam

Peanut butter sugar toasts, a gift from my father

Francis Lam

When $70 bread is worth it

Francis Lam
Sarah Palin

Sarah Palin: Candidate, patriot, waitress

Francis Lam

The glories of oysters, and how to shuck (and sauce) them

Francis Lam

Six more tasty ways to stop wasting food

Francis Lam

Drake’s cherry handpie: Hello, old friend

Francis Lam

The next diet fad: Imagine yourself pigging out

Francis Lam

Magic ginger milk pudding

Francis Lam
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