Francis Lam (page 17)

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.

Brining meats is amazing. How much sodium does it add? Francis Lam

Mom's recipe for sticky soy sauce ribs Francis Lam

Hot new trend: Old-time country ham? Francis Lam

St. Patrick's Day controversy: Is corned beef and cabbage Irish? Francis Lam

What recipes mean by S, M, or L onions and carrots Francis Lam

How to master roasted vegetables Francis Lam

What Biggie Smalls' lyrics taught me about food Francis Lam

Chinese restaurant service so bad, it's like they're washing clothes Francis Lam

Malaysian black pepper clams Francis Lam

SONY DSC

The last Chinese BBQ Francis Lam

Takeout falling from the sky! Francis Lam

Can you heat us up with your best hot drink? Francis Lam

New Orleans sweet rice fritters (calas) Francis Lam

Calas: The rice fritter that freed the slaves Francis Lam

Bring out your best bean dishes! Francis Lam

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