The engineering problem is always the same: cook the outside without drying the inside, on pieces small enough to be portable. Every tradition below solves it slightly differently. Here are…
Two variables define everything below: temperature, which determines whether the food is cooked or merely flavoured, and time, which determines how deep the effect goes. Here are fifteen.
1. Smoked…
Food naming is a poor historical record. Restaurants name dishes for regulars, stories improve with retelling, and the version that survives is usually the most quotable rather than the most…
The leaf is doing three jobs at once: container, cooking vessel and seasoning. Which leaf is used depends entirely on what grows nearby, and the flavour it contributes is part…
What distinguishes these is what was left in rather than what was taken out. Highly refined sugar tastes of nothing but sweet; everything below tastes of its source. Here are…
The pattern across these is that something edible does the work a fork would do, and the food is built around that. Here are sixteen dishes where hands are the…