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The pan and the science

We shouldn’t be afraid of food: we should understand it. Stefan Gates Today I start a series of articles dedicated especially to cooking enthusiasts and those who want to cook decent food without staying for days in the kitchen. Although culinary art first developed empirically (and many of us cook based on experience), little science will […]

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All’s well that ends … very well

Because I moved all the plant activity to @worldwildflora, I decided to start writing about other hobbies here. I suppose many of you do not know I’m passionate about food pairing and cooking. For a while, thanks to these passions, I began to organize wine and cheese tastings. Such an event, organized periodically, means a […]

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