PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 231Apr 231
Mark LaflammeinSharing FoodSandwich Wars: Italy’s Mortadella versus France’s Jambon-BeurreFrench Elegance Meets Italian Boldness in This Ultimate Sandwich Battle1d ago61d ago6
Mark LaflammeinTastybleBlue Cheese Therapy: A Delicious Cure for Life’s Mouldy MomentsHow Roquefort is Teaching Me to Navigate Life’s Stormy Seas5d ago75d ago7
Mark LaflammeinSharing FoodA Taste of Normandy: Apples, Camembert, and DuckSavouring the Seasonal Flavours of Autumn in the Land of the VikingsSep 219Sep 219
Mark LaflammeinTastybleCamembert: A Revolutionary CheeseHow a Chance Encounter During the French Revolution Led to a Wonderful Cheese.Sep 212Sep 212
Mark LaflammeinThe ShortformWriting My Way Through Life’s DistractionsCelebrating 100 Medium stories and letting passion lead the wayAug 2311Aug 2311
Mark LaflammeinSharing FoodThe Evolution of Roman Pasta DishesHow we went from Cacio e Pepe to the Over-the-Top Opulence of Pasta alla ZozzonaAug 2319Aug 2319
Mark LaflammeinTastybleThe Queen’s Favourite: The Legendary Tale of Pizza MargheritaUnveiling the Secrets Behind the Enduring Popularity of an Ancient PizzaAug 1414Aug 1414
Mark LaflammeinSharing FoodFrom Land and Sea to the Kitchen Table: The Best of France’s Northern CountrysideDiscovering France’s Picardie Region Through Its CuisineAug 1321Aug 1321
Mark LaflammeinTastybleFrom A Michelin-Starred Restaurant to the Picnic Basket: Enjoying LeftoversTransforming Leftovers into Gourmet Chicken SandwichesAug 56Aug 56