PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 221Apr 221
Mark LaflammeinSharing FoodSharing Food Editor — Mark LaflammeA Scientist with a Passion for Food, Writing, and Wellness23h ago623h ago6
Mark LaflammeinTastybleA Mushroom Soup Recipe Inspired by the Masters, But Perfected by You.How I’m learning to share recipes1d ago21d ago2
Mark LaflammeinSharing FoodFrom Fjords to Forks: Discovering Norwegian FoodYou, Too, Can Feast Like a Modern Day Viking3d ago163d ago16
Mark LaflammeinTastybleCooking With Jacques Pépin: Techniques Every Home Chef Should KnowThe Magic of Chicken Ballotine: Mastering a Classic French Technique With Modern Innovations.4d ago114d ago11
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 2118Jun 2118
Mark LaflammeinSharing FoodThe Secret Behind France’s Beloved Jambon-Beurre SandwichHow Tradition and Quality Make France’s Favourite Sandwich UnbeatableJun 1829Jun 1829
Mark LaflammeinKitchen TalesFrom London’s Yellow Fogs to Sticky Desserts.Classic UK Dishes Inspired by Disney’s EPCOT and Gordon Ramsay.Jun 1522Jun 1522
Mark LaflammeinFrom Labcoats to ApronsCelebrating Excellence in Every Craft: Le Meilleur Ouvrier de FranceDiving into France’s prestigious awards that honour mastery across diverse trades.Jun 154Jun 154