Nibbles
How to eat chocolate
You might think that tasting chocolate is the one life skill you’ve fully mastered, but chances are you’re doing it wrong. For one thing,...
Umami: The next level
Umami is suddenly on the tips of everyone’s tongues because of the fuss being made about plant-based meat substitutes. Food alchemists are struggling to...
Being the recipe
I’ve sometimes been accused of living in my head. At the very least I cook in my head and it spills into the kitchen....
To judge a crust
Being a pie contest judge sounds like a lot of fun, but you aren’t qualified just because you like pie a lot. You can’t...
Falling for pumpkin spice
There’s nothing intrinsically evil about pumpkin spice lattes. However, when Starbucks introduced the seasonal drink 20 years ago, it unleashed a torrent of pumpkin...
From palette to palate
When Mike Johnston was growing up in Chicago there were herbs and spices in his mother’s kitchen. “My Mom was a good home cook....
Speaking in tongs
Boulder’s Tundra spoon-feeds restaurant and home cooks with the exact food tools of the trade
Traversing Colorado’s fast casual restaurant trail
In search of a document lost in the recesses of the basement, I frittered away an hour looking through my “archival” bins of Colorado...
Restaurant week is a chance to find your next favorite eatery
A quick quiz: How many local restaurants do you dine at regularly? Honestly, like more than once a year? If you are normal, you...
The United States of stuffing
Stuffing is the Rorschach test of American foods. Tell me how you stuff your turkey and I’ll tell you who you are, where you’re...
Prime time
In 1969, the hippies had invaded Boulder and Richard Nixon was president. Cell phones, the internet and the Paleo diet were decades in the future....
Save the bounty!
I can tell you are drowning in fresh, local produce of summer — the lettuces, peaches, etc. — and taking it for granted. You are...
