ArcaMax

Chewing gum in one form or another has been around for thousands of years. For centuries, gum consisted of the latex, called chicle, of the sapodilla tree. After World War II, a variety of waxes, plastics, and synthetic rubber mostly replaced chicle in chewing gum. Today, chewing gum is made of a few basic ingredients: a gum base, flavorings and...Read more

The other day I invited my 2-year-old grandson to come over so we could make a dessert. Oliver is a typical toddler who is a very picky eater, but when it comes to combining strawberries and chocolate together, he couldn’t wait.

Strawberries are at their prime now, so I thought it would be fun to make chocolate-covered strawberries. I worked ...Read more

Seeing the local, bright-green fresh asparagus at the market makes my heart beat faster (and healthier). Pencil-slim or thick and sturdy, it’s all good.

After eating our fill of gently steamed and lightly salted spears, I look for swankier cooking methods and flavor additions. Roasting vegetables proves a perfect technique for medium-thick ...Read more

Classic English muffins are perfect when you want a base for breakfast sandwiches or lots of nook and crannies to trap ...Read more

You’ve probably had a version of this salad. You might even love this salad. But do you know this salad? While it is often called a Chinese chicken salad, the dish originated in California in the 1960s. Sylvia Wu, a ...Read more

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff.

Most often sold skin-on, the fish has a high skin-to-flesh ratio. Even if you don’t care for the skin, cooking with it on intensifies the flavor and helps keep the fillet tasty and ...Read more

As a professional recipe developer focused on baking, I am more aware of the cost of eggs than most folks. Try making a custard tart that calls for eight egg yolks, then testing it three more times. That’s two dozen eggs for one recipe. Ouch.

Many common bakes and desserts don’t need eggs: shortbread cookies, most bread, almost any fruit ...Read more

I have never been one to ask if it was worth it. To me, the joy of cooking, serving and eating good food is worth any amount of trouble and effort to make it.

But last week, I decided to make a batch of mole poblano.

I had been looking forward to it for weeks. My wife, who is not as fond of spicy foods as I, was visiting a friend in Florida, ...Read more

Here’s a one-pan enchilada dinner that’s an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed!

You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish...Read more

We wanted pancakes that were just as flavorful and complex as they were filling. We started off by replacing the typical milk or buttermilk with protein-rich cottage cheese and then added more eggs to the formula to contribute even more protein and give the cakes structure. Whipping the batter together in the blender gave the cakes more loft and...Read more

Picadillo is a popular Latin dish made with ground meat, onions, green bell pepper, tomato sauce, capers, and raisins. The success of this dish lies in the blending of sweet and savory flavors.

I have captured the essence of its taste and texture in this 15-minute, no-fuss dinner using ground chicken as the main ingredient for a lighter result...Read more