PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 224Apr 224
Mark LaflammeinTastybleFrom A Michelin-Starred Restaurant to the Picnic Basket: Enjoying LeftoversTransforming Leftovers into Gourmet Chicken Sandwiches4d ago44d ago4
Mark LaflammeinSharing FoodSavouring Sardinia: A Culinary Journey Beyond SardinesExploring Sardinia’s Catalan Influences, Seafood Dishes and Cheesy Desserts.4d ago144d ago14
Mark LaflammeinSharing FoodFrom France to Italy: A Culinary Adventure Through CorsicaUsing the Rich History and Unique Recipes of Corsica as a Gateway from French to Italian CuisineJul 3025Jul 3025
Mark LaflammeinSharing FoodTo Eat or Not to Eat, That Is a Cheesy QuestionA Guide to Understanding the Outer Layer of Cheese.Jul 2222Jul 2222
Mark LaflammeinSharing FoodAn American Vegan in ParisExperiencing an Exquisite Caviar d’Aubergine That Would Take Me Years to RecreateJul 169Jul 169
Mark LaflammeinKitchen TalesCreating Dishes Inspired by Epcot’s Italian PavilionThese dishes are great, but do they really represent Italian cuisine?Jul 146Jul 146
Mark LaflammeinTastybleCaviar d’AuberginesA Fresh and Herby Alternative to Baba GanoushJul 137Jul 137
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 111Jul 111
Mark LaflammeinSharing FoodSharing Food Editor — Mark LaflammeA Scientist with a Passion for Food, Writing, and WellnessJun 3011Jun 3011