PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 222Apr 222
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
Mark LaflammeinTastybleTarte Tatin: A Happy Mistake?Exploring the Legends Behind This French ClassicJun 2119Jun 2119
Mark LaflammeinSharing FoodThe Secret Behind France’s Beloved Jambon-Beurre SandwichHow Tradition and Quality Make France’s Favourite Sandwich UnbeatableJun 1828Jun 1828
Mark LaflammeinKitchen TalesFrom London’s Yellow Fogs to Sticky Desserts.Classic UK Dishes Inspired by Disney’s EPCOT and Gordon Ramsay.Jun 1526Jun 1526