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 | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 23 | Founded | 2 years ago | Last Issue | a year ago |
| Active | |||||
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howfoodworks.substack.comLatest Issues
TK #12: Strawberry & Balsamic Compote + Salted Cream
Compote has always sounded scary to me. I think it’s a French thing. I’m noticing a pattern - any vaguely French sounding food term tends to instil a very specific type of fear. Tartare, cartouche, mise en place - they all carry a subtle hi...
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
The first time I had Ma’amoul, I was transported. I have always stayed far, far away from dates, I made an executive decision at a young age that they were not for me. Truth be told, if I had known there would be dates in that first Ma’amou...
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...
HOW FOOD WORKS: Spatchcock Chicken & Basic Butchery
The term ‘spatchcock chicken’ is thought to have derived from the phrase ‘to dispatch the cockerel’ - a practice of killing, plucking, flattening, and then broiling, a hen. Pretty violent mental image, but in this day and age, we’re thankfu...
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Authors
The writers behind this newsletter.
cook, writer and all round lover of yapping & people. Author of HOW FOOD WORKS & Test Kitchen - a weekly deep dive into all things food, science and cooking and Table It - thoughts and ramblings I tend to send 8 minute voice notes about
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