By Scott Mechura EBS Food Columnist It’s that time of year again, when we gather at stadiums, bars, or in our homes to watch “the game.”...
By Scott Mechura EBS Food Columnist For a chef, there’s nothing more poignant than that moment when a new idea or vision hits you; when you...
By Scott Mechura EBS Food Columnist I recently wrote about how food TV has benefitted us as chefs. Here’s a perfect example: A few weeks ago,...
By Scott Mechura EBS Food Columnist Most of my friends know I love quotes and aphorisms. I love funny ones that make people laugh at just...
By Scott Mechura EBS Food Columnist For years, we’ve been taught to avoid ingredients on labels that we don’t recognize, can’t pronounce, or aren’t whole foods. However,...
By Scott Mechura EBS Food Columnist Chefs today hold a place alongside many other artists, experts and professionals, but this wasn’t always the case. It wasn’t...
Why cooking shouldn’t be scored By Scott Mechura EBS Food Columnist Most of the time, I do not enjoy cooking competitions. So why are there so...
By Scott Mechura EBS Food Columnist An elite catchphrase, “farm-to-table” was once reserved for a small group of pioneering chefs and restaurants to describe the short...
By Scott Mechura EBS Food Columnist In America, we tend to have a myopic view of food and its origins, but as a nation comprised mostly...
Amuse-bouche refers to an appetizer, and by French translation means, “to entertain the mouth.” It offers a glimpse into what you should expect from a meal....
