HOW FOOD WORKS
Fiona FitwiI'm teaching myself everything about cooking, so you don't have to. Weekly deep-dives into the science behind cooking, 101 tips, science-backed pairings and unique recipes.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 23 | Subscribers | Read | cwfarchives.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
TK #12: Strawberry & Balsamic Compote + Salted Cream
Everything you can do with compote, the best cooking techniques for every use case, 101 temps, base ratios and timings and the perfect summer desert recipe celebrating compote!
HOW FOOD WORKS: Why Everyone Should Be Making Compote
Compote dates back to Medieval Europe, its name derived from ‘compositus’, meaning ‘mixture’. Traditionally served as a sweetened, stewed fruit dish, often from waste-bound cut-offs, it’s now just as likely to appear on fancy menus in fancy...
TK #10: Pistachio, Almond & Orange Ma'amoul
A detailed, step-by-step recipe with video and photo guides, base recipes for making vegan AND gluten-free shortbread and a 101 cheat sheet for perfect shortbread every time.
HOW FOOD WORKS: Perfecting Shortbread
Everybody has a granny that makes the best shortbread. Mathematically that’s impossible, but somehow in a freakish stroke of sheer luck, I have found the winning granny. This granny is sadly not mine, I don’t think my gran even knows what s...
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Authors
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Self-taught cook and science geek collating everything you need to know about cooking, so you don't have to.
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