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 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 As a chef, I have many tools. Countless, really. Among them are more knives than I can count. Some I...
By Scott Mechura EBS Food Columnist As we have abruptly squashed summer in the way only Big Sky can do, it occurred to me that I’ve...
By Scott Mechura Explore Big Sky Food Columnist I have always liked historical dates. It’s knowing precisely when, for better or worse, something changed forever. Food...
By Scott Mechura EBS Food Columnist Globally we have seen the ebb and flow of commercial fishing and its ecological effects for decades. Fish like juvenile...
