Francis Lam (page 15)

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.

New Orleans bakes BP a thank-you cake Francis Lam

Row of jars with spices

Do spices really only keep for six months? Francis Lam

Our new partners: The Art of Eating Francis Lam

How to cook peas, from the tender to the starchy Francis Lam

Is it possible to dine out politely with kids? Francis Lam

When the chef is psycho, what's a customer to do? Francis Lam

Braise away the E. coli lettuce-recall blues Francis Lam

Coffee banana pudding with family baggage Francis Lam

IHOP's kinder, gentler novelty fat food: Cheesecake-stuffed Pancake Stackers Francis Lam

Should peas be pampered or punished in the pan? Francis Lam

Hosea Wilson

Should you avoid Gulf seafood? Francis Lam

Cutty's amazing roast beef and crispy shallot sandwich Francis Lam

No one likes a nasty cook Francis Lam

10 tragic moments in food names Francis Lam

How to make mayonnaise, the King of Sauces Francis Lam

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