PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 220Apr 220
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 Cuisine1d ago71d ago7
Mark LaflammeinSharing FoodTo Eat or Not to Eat, That Is a Cheesy QuestionA Guide to Understanding the Outer Layer of Cheese.Jul 2219Jul 2219
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 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 110Jul 110
Mark LaflammeinSharing FoodSharing Food Editor — Mark LaflammeA Scientist with a Passion for Food, Writing, and WellnessJun 3011Jun 3011
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