Francis Lam (page 2)

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.

Grant Achatz, the superstar chef who couldn't taste Francis Lam

Is it racist to ban shark's fin soup? Francis Lam

Asparagus soup

Cream of anything soup recipe Francis Lam

Asparagus soup

How to make cream-of-anything soup Francis Lam

Toys that really cooked Francis Lam

Europe's version of peanut butter: Biscoff cookie spread Francis Lam

Super cheffy grilled cheese Francis Lam

The strangest -- and maybe best -- grilled cheese you'll ever make Francis Lam

The Easy-Bake Oven loses its soul Francis Lam

Your 10 most creative ways to rock out with vegetables Francis Lam

Battle of the bulging burrito: Chipotle vs. Qdoba Francis Lam

Pasta with garlicky peas and roasted mushrooms Francis Lam

Pasta with garlicky peas and roasted mushrooms recipe Francis Lam

America: It's time to win the future (of cooking vegetables) Francis Lam

Taste testing Bugles, Funyuns, Munchos and Smartfood Francis Lam

Page: 2