By Scott Mechura EBS Food Columnist From poaching an egg, to skilled knife handling, I believe everyone should have a basic working knowledge and unintimidated view...
By Scott Mechura EBS Food Columnist One of my all-time favorite television programs was the original “Twilight Zone.” There was no one quite like its creator,...
By Scott Mechura EBS Food Columnist Most of us go about our lives and careers striving to do better. That may manifest itself in any number...
A bitter pill to swallow By Scott Mechura EBS Food Columnist Research has shown that salt, fat and sugar all have a downside when it comes...
By Scott Mechura EBS Food Columnist In my last column, I wrote about a key component of protein called myoglobin, and how it is commonly mistaken...
By Scott Mechura EBS Food Columnist Recently, I wrote about the origins of sugar and its place in history. Much like illegal drugs, sugar’s trade value,...
By Scott Mechura EBS Food Columnist Just one of the many quotes made famous by French chef, Paul Bocuse. For me, the word iconic has lost...
By Scott Mechura EBS Food Columnist Big Sky is coming into its own as a year-round destination, and our summers are growing with all the fervor...
By Scott Mechura EBS Food Columnist Propagated on six continents as well as the subcontinent, sugar is produced at just shy of 179 million metric tons...
By Scott Mechura EBS Food Columnist I have been working in restaurants for over 30 years, and held a title or position of leadership for almost...