Sublime

What makes a “tasteful” business? with Charles Broskoski

Asia Grant itscalledtastepod.substack.com

Kits

modernistpantry.com

Crispy-Skinned Bone-In Chicken Breasts

Last accessed on • Sous Vide for Everybody

Chefs start with raw ingredients and then try to figure out what they can create with them.

Jay Acunzo • Break the Wheel: Question Best Practices, Hone Your Intuition, and Do Your Best Work

food design

making, plating, curating food

lili • 1 card

MATTY MATHESON - YouTube

youtube.com

Taco Bell’s Innovation Kitchen, the Front Line in the Stunt-Food Wars

Antonia Hitchens newyorker.com

Yasso Bars — Soko's Kitchen

Emma McGoldrick sokoskitchen.com

Don’t give up on your food—try to reimagine it. Different isn’t bad. Now and then you will make mistakes. That’s okay: The best chefs in the world do too. They just don’t broadcast it. They think of alternative ways to get good food on the table.