Everyday Flavor

One Big Finale: Flavor, Science, and a Sweet Goodbye

Wrapping up my cookbook, the Flavor Forward finale, and a few new experiments from the kitchen.

Nov 9 •

The America's Test Kitchen Guest That Surprised Me!

A secret guest, fiery Chicken 65, and a deep dive into the science of spice—watch it now on Flavor Forward.

Nov 2 •

Luck, Light, and a Little Lemon

A Sunday spent treasure-hunting, a lemony one-pan dinner, and diving into fall’s most flavorful new reads

Oct 19 •

What Happens When Gochujang Crashes an Italian Dinner Party?

The pasta sauce I didn’t expect to fall in love with — and a deeper look into the creative recipe creation process.

Oct 12 •

Meet the “Red Gold” of Southern Italy

Calabrian chiles star in this week’s Flavor Forward Romesco Bean Stew, alongside 10 recipes to cook in October

Oct 5 •

Hypothesis: Dreams Do Come True

How I went from watching America’s Test Kitchen in the lab to hosting my own show, Flavor Forward.

Sep 28 •

Never Eat a Sad Salad Again: My Science-Backed Tricks

How I Store Salads (and Keep Them from Going Sad and Soggy)

Sep 14 •

From My Garden to Tony Tan’s Kitchen: Flavors of the Season

Meet a master of Asian cuisine — and cook his Beef Rendang and Pineapple Fried Rice at home

Sep 7 •

Poulet Sauté au Vinaigre, Noyaux, and the Culinary Elegance of Acids

Why acidity transforms flavor, tenderizes meats, and reveals hidden aromas

Aug 17 •

Tomatillos and the Flavor Maximizing Power of Heat

From smoky salsa verde to summer’s best stone fruits, this week is all about bringing out the bold flavors of the season.

Aug 10 •

The Recipes We Carry

What I’ve been cooking (and craving), why Boustany by Sami Tamimi moved me, and how you can win a copy. Plus: Substack Live this week!

Jul 27 •

🔥 From Fire to Ice: Tandoori Grilled Carrots + the Granita I Can’t Stop Scraping

Smoky, spiced carrots that hold their own on the grill—and a coconut-lychee granita that tastes like vacation. One hot, one cool, both absolutely worth…

Jul 13 •

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