The Theory of Natural Cocktail Selection

Natural selection, at base, is the differential survival and reproduction of living things on the basis of observable traits. A cheetah is more likely to survive the wild, capture more prey and ultimately produce offspring if she has a new set of traits, ones which even her own parents lacked, that make her observably faster or more cunning than the average cheetah, for example. Her offspring have a greater chance of doing the same since they are more likely to have their mother’s advantageous traits. For this to occur, however, information needs to be conveyed from one generation of cheetah to the next, to preserve what came before. Through random and undirected changes in such information from one generation to the next, “innovation” (in a sense) has occurred. This basic idea serves as the bedrock for our entire understanding of biology. It’s a powerful idea to say the least, but it famously applies to a great number of things beyond living ones.

Spices and Flavor Pairings

Many of you have followed up with me in curiosity about why I haven’t tackled spice flavor pairings, having already done the more complex work of building a spice blending paradigm and classifying every aromatic I’ve ever worked with into categories to make that paradigm useful in a general sense. I recommend that you read those articles, if you haven’t yet, before proceeding with this one. Now, in a similar exercise to how I approached herbs previously, I’m covering spices in the specific sense.

The Curious Case of Chicken (Reader Question)

An extraordinary number of readers have had issues cooking chicken breast, which was best expressed as follows: I want to get into the healthy habit of preparing my lunches for the week in advance. I really like chicken breast but it never seems to keep well. If I eat it immediately after cooking it, it’s juicy…

Making Healthy Delicious

Delicious food can be difficult enough to make sometimes. But delicious and healthy often seem mutually exclusive to some. This need not be the case though. By combining some of the food science-based Cheap Tricks I’ve previously employed with a couple new ones, I’ve found a way that you can completely eliminate any empty calories, such as…

Building a Better Fried Calamari (Reader Question)

In keeping with my pledge to answer all of your questions stemming from the Ask Me Anything I posted several days ago, I’ve decided to take a crack at this one: You posted a really delicious looking picture of fried calamari on the email page for this Ask Me Anything you’re doing. I searched your blog…

A Quick Guide to Herbs (Reader Question)

I asked you guys for questions and you delivered some great ones. Thank you so much for that! Unfortunately, to adequately answer your questions will take a lot of time and attention, so I’m going to take them one at a time and clear through them over the next couple weeks. That said, I’d like to start off with this one:

I love herbs and want to use them more in my cooking, but I just can’t figure out when to use them and how. Can you speak about some common herbs and their use?

Ask Me Anything!

Many of you have sent me your questions about everything from substitutions in my recipes, where and how to procure ingredients to alternative, time saving cooking techniques. I’ve been flattered by your interest, but I also have come to the conclusion that I should probably start a regular forum to address your questions. I’ve also made…

The Quintessential Thai Street Dish

In soliciting feedback from some of my readers, one thing that has come up fairly often is that my recipes are a bit complicated. Although that’s a fair point, this website is not entirely geared towards novices. It’s true, there are some complicated recipes that I’ve developed and published. That said, there are plenty of easy ones…

Thai Food, Explained

I’m no musician, but I do love music. Perhaps that’s because I happen to think music has a lot of parallels with cooking, as I’ve previously explained. But one of the biggest parallels between music and cooking is structural. Take classical music as illustrative. We have the great composers of history who write awe inspiring…

An Abridged List of Aromatics

Below is the figure depicting the four types of cooking aromatic categories (where an aromatic is any spice, herb or aromatic vegetable) and their maximum suggested ratio of use. The ratio expresses the dominant aromatic category compared to supporting categories. For example, if savory aromatics are dominant, the ratio of use is generally four parts savory aromatics to a maximum of one part of each of the other categories by weight. Note that this is merely a rule of thumb and not a hard rule, applying to dry ingredients only and not to fresh ingredients which contain a varying degree of water.

A Guide to Spice Blending

The status of spice knowledge in the Western world has been entirely flabbergasting. The fact that no one in the West—in print or in person—has yet provided anyone else with so much as a theoretical framework around which to base a rigorous spice blending technique is shameful. It is, after all, not just important which spices you add to a dish, but also in what proportions. To date, everything where spices are concerned is entirely ad hoc; literally, chefs standing around, tasting their dishes and thinking, “I guess this could use a bit of clove.” I’ve searched and there is literally not much more available than lone chefs guided by vague tradition and his or her own subjective taste.

The Cheap Tricks of Delicious Cooking

Although cooking great food is really about science, art and intuition, cooking really good food often isn’t much more than collecting a handful of what I call cheap tricks. A cheap trick is generally some sort of exceptionally useful cooking technique or rule of thumb that I’ve uncovered during my culinary journey. It’s cheap because…