Francis Lam (page 4)

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.

Is haggis really that disgusting? Francis Lam

Chicken or veal or beef or vegetable stock recipe Francis Lam

How to make stock the right way, the wrong way, and when it matters Francis Lam

What do "free range," "organic" and other chicken labels really mean? Francis Lam

Hey, Obama, pass the spice! Francis Lam

Tasting spicy ginger ale -- it's burning up! Francis Lam

Turnip sauerkraut -- turning the humble into the spectacular Francis Lam

Turnip sauerkraut recipe Francis Lam

Kinder Surprise chocolates and other surprising border-patrol contraband Francis Lam

Bitter blockers: Like antidepressants for your tongue Francis Lam

The joys and perils of "sustainable" seafood labeling Francis Lam

Pear, rosemary and honey yogurt recipe Francis Lam

How and why to make your own yogurt Francis Lam

Homemade yogurt recipe Francis Lam

Oranges, mint and honey for yogurt recipe Francis Lam

Page: 4