Flavors + Knowledge
ArchiveTopDiscussionAbout
The cake was supposedly a birthday centerpiece for three henchmen visiting the island and employed by Alfonso Capone, known as "Al Capone," the legenda…
Flavors and Knowledge
Jun 13CommentShare
36 HOURS IN PANTELLERIAListen now (10 min) | Pantelleria literally "Daughter of the Wind," rises between Africa and Europe. It is 67 km from the Tunisian coast and 85 from th…
Flavors and Knowledge
Jun 12CommentShare
When cooking having some chemistry and physic knowledge will increase your talent.
Flavors and Knowledge
Jun 11CommentShare
These three inexpensive ingredients work wonders against the rise of blood sugar.
Flavors and Knowledge
Jun 10CommentShare
The secret of a successful pairing is the intricate consideration of matching the weight and texture of a wine with the preferred fish used in the prep…
Flavors and Knowledge
Jun 7CommentShare
From rubbery slices sold to laborers to the most controversial toppings, pizza maintains the scepter as the most consumed snack food in the land.
Flavors and Knowledge
Jun 3CommentShare
The ancient town center of Umbrian origin, "Hispellum" from the first century BC, was an important Roman town given the title " Splendidissima Colonia …
Flavors and Knowledge
May 30CommentShare
Here's another winner from our roster of "The Baking of Secret Family Recipes".
Flavors and Knowledge
May 25CommentShare
SEAFOOD SALAD AMALFITANAListen now (9 min) | Flavors + Knowledge Live
Flavors and Knowledge
May 23CommentShare
Most everyone has a preferred recipe. Here's one to add to your list.
Flavors and Knowledge
May 19CommentShare
Agnolotti from Piedmont filled with meat, vegetable, or fonduta may be the latest food craze, but whatever you do, don't call them ravioli. They are cl…
Flavors and Knowledge
May 18CommentShare
The close link between fried food and health proves the need of behavioral and lifestyle modification.
Flavors and Knowledge
May 15CommentShare
© 2021 Chef Walters Cooking School. See privacy, terms and information collection notice
Publish on Substack