Although my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up …

Back in February, I wrote about Cognitive Cooking, a project that I work on at IBM wherein computers help humans create flavorful, never-seen before recipes, such as this Baltic apple pie or …

I’ve been thinking for a while about using the metric system to weigh all the ingredients in my recipes. This is what many professional kitchens do, by the way. I long ago abandoned …

A note about my restaurant reviews: New York City counts many Eastern European restaurants scattered across the five boroughs, most of them ignored by restaurant critics and diners alike. I intend to visit …

I spent the last ten days in Albania, drinking mojitos on the beach, driving on mountain roads that give Georgia’s worst nothing to envy, doing some bunker sightseeing, and taking angered gas station …

As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without …

On the heels of yet another recent trip to Pulaski, I went fishing with Captain Troy and came back home with two walleye. Walleye is the North American cousin of European pike-perch, a species found throughout …

You might remember the story of the Nesselrode Pudding; or, how Paris’ best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have …