Culinary Arts
55KRC—Robyn Webb and Abby Dodge
For as long as I’ve been able to read, I have loved cookbooks. So you can imagine how very joyful it was for us to host two accomplished cookbook authors... More on 55KRC—Robyn Webb and Abby Dodge »
55KRC – Susanna Wong and Chef Guy Burgess of Oriental Wok
To say we celebrated Halloween in style would be an understatement. To say we reveled in Hal-LO-MEIN would be much more accurate. More on 55KRC – Susanna Wong and Chef Guy Burgess of Oriental Wok »
55KRC – Midwest Culinary Institute and Chef Jackson Rouse
Somewhere in Glendale, there’s a Smokey Chickpea-Beet Burger calling out to me. It’s been topped with avocado and piquillo pepper, layered on an egg bun, and made with all sorts of local love. More on 55KRC – Midwest Culinary Institute and Chef Jackson Rouse »
55KRC—The Flavor Profile of Givaudan
Can you believe that there are people who, all day long, work to bring the tastes and smells we love, we loathe, we most readily identify, to life? Can you imagine that a whole bunch of them are working their magic in Cincinnati, USA? More on 55KRC—The Flavor Profile of Givaudan »
Fine Cooking Magazine with Editor-in-Chief, Laurie Buckle
Get a glimpse into the gal who guides the creation of all things Fine Cooking. Plan to melt into her candor and genuineness when she compares notes with Molly, Kelly, and Caitlin on everything from her favorite farmers’ market to feeding her family to entertaining guests. You’ll even get a Buckle Family kitchen confession or two (between Laurie and her husband, you may be surprised to know who’s the better cook). Listen in. Also, be sure to check out Kelly’s deep thoughts on the interview with Laurie. It truly was a fine way to spend a Sunday. As you’ll see below, it really is quite true - we did come with some of the most recent Fine Cooking magazines in hand (Kelly really does carry them in her purse). More on Fine Cooking Magazine with Editor-in-Chief, Laurie Buckle »
