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Francis Lam (page 7)

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.

The greatest five-minute tomato pasta on earth

Francis Lam

Convenience foods for the end of the world

Francis Lam

Pinçage recipe

Francis Lam

Mirepoix recipe

Francis Lam

Mango yogurt shake (Mango lassi) recipe

Francis Lam

Mango shake recipe

Francis Lam

How to never make the same-old, same-old salad again

Francis Lam

Shrimp on Prozac are killing themselves

Francis Lam

Looking into the soul of fruit with MRI scans

Francis Lam

Panna cotta recipe

Francis Lam

Milk and Honey: Milk Sorbet with Honey Center, Dehydrated Milk Foam, and Milk Snow

The whys and hows of cooking with liquid nitrogen

Francis Lam

Tasty picnic... or maybe a bacteria farm

How long can food be out of the fridge before it kills me?

Francis Lam

A KFC Double Down, pancakes, and the Burger King Enormous Omelet Sandwich

Found! Secret corporate plans for more novelty gross-out food

Francis Lam

Bananas Foster recipe

Francis Lam

Bananas Foster, the flaming hot rod of desserts

Francis Lam

How to choose (and store) a watermelon

Francis Lam

How to make ice cream in (almost) any flavor

Francis Lam

Ice creams!

Basic ice cream recipe (and how to flavor it)

Francis Lam

Portuguese cod fritters (Bolinhos de Bacalhau) recipe

Francis Lam

Poached chicken salad recipe

Francis Lam

Is the USDA adding justice to the basic food groups?

Francis Lam

Small dish of banana pudding with wafers and whip topping

Fancy pants banana pudding recipe

Francis Lam

Quinoa pilaf recipe

Francis Lam

Oven-dried tomato recipe

Francis Lam

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