Features | Cook's Gazette

Tenets of Japanese Cooking

The preparation and serving of fine as well as routine Japanese food is obviously mixed with things other…

Photos above by Zak Yasin In 1980, Shizuo Tsuji released the first edition of his groundbreaking Japanese cookbook,…

Photos above by Zak Yasin For many years I have been attracted to cooking in clay vessels. At…

Photos above by Zak Yasin Through food we acknowledge and appreciate the way of the gods. Prairie Stuart-Wolff…

Photos above by Zak Yasin It is important to understand both Japanese and South American food cultures; simply…

Photos above by Zak Yasin Nimono, the Japanese method of simmering an ingredient in a flavored liquid, is…

Finding Home, Profiles

Chef Phoebe (left) and staff member, photos by Wesley Verhoeve The kitchen saved my life and I’ve seen…

Memoirs, To Be a Chef

It takes at least ten years to become a chef – to master the ways of a knife,…

Memoirs, To Be a Chef

For me, cooking is about speaking—putting a different narrative to the ordinary ingredients you see in your daily…

Home Cooking, Memoirs

Lunch at a home kitchen in Northern Thailand No one who cooks, cooks alone. Even at her most…