I’m Liz, the co-founder of Tartine Bakery and an award-winning pastry chef. After years of being gluten free myself, I’m now practiced in the art of making it not only doable but delicious. Let’s bake!
A Cooking Course in Food Science to Make More Flavorful and Easier Meals in Your Kitchen Written by a 2X James Beard, Finalist and 3X IACP, Multi-Award Winning, Best-Selling Cookbook Author and Photographer, Chef, and Molecular Biologist Nik Sharma.
Recipes & Food Chronicles by a Chef & Food Writer, who, inspired by her childhood idol Julia Child, left the Brazilian Amazon to live out butter-flavored dreams at Le Cordon Bleu Paris.
A newsletter devoted to reading, eating, and family dinner, however you define "family" and however you define "dinner." Written by the bestselling author of the Dinner: A Love Story book series including, most recently "The Weekday Vegetarians."
Taking the Recipe Development process from behind the scenes directly to you. Part toolkit, part love letter to food, this is a deep dive into dessert and pastries.
Step into our salad laboratory. We got your leafy greens, your grains, your veg, and protein. Plus: salady guests, salady books & recipes, recipes, recipes 🥗