Francis Lam (page 11)

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.

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

The whys and hows of cooking with liquid nitrogen Francis Lam

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

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

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

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