PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 221Apr 221
Mark LaflammeinSharing FoodAn American Vegan in ParisExperiencing an Exquisite Caviar d’Aubergine That Would Take Me Years to Recreate5d ago55d ago5
Mark LaflammeinKitchen TalesCreating Dishes Inspired by Epcot’s Italian PavilionThese dishes are great, but do they really represent Italian cuisine?6d ago66d ago6
Mark LaflammeinTastybleCaviar d’AuberginesA Fresh and Herby Alternative to Baba GanoushJul 136Jul 136
Mark LaflammeinRootedSavouring the Moment: Does Good Food Mean Longer Meals?Analysing Global Dining Patterns and Finding a Connection Between Time Spent Dining and Culinary ExcellenceJul 19Jul 19
Mark LaflammeinSharing FoodSharing Food Editor — Mark LaflammeA Scientist with a Passion for Food, Writing, and WellnessJun 309Jun 309
Mark LaflammeinTastybleA Mushroom Soup Recipe Inspired by the Masters, But Perfected by You.How I’m learning to share recipesJun 296Jun 296
Mark LaflammeinSharing FoodFrom Fjords to Forks: Discovering Norwegian FoodYou, Too, Can Feast Like a Modern Day VikingJun 2821Jun 2821
Mark LaflammeinTastybleCooking With Jacques Pépin: Techniques Every Home Chef Should KnowThe Magic of Chicken Ballotine: Mastering a Classic French Technique With Modern Innovations.Jun 2614Jun 2614
Mark LaflammeinSharing FoodP’tit Basque, a “Little” Cheese from France’s Basque Region.Discover how a boy helping his dad influenced a nation.Jun 2224Jun 2224