By Ina Garten The difference between a porterhouse and a T-bone steak is that the porterhouse has a larger “filet”…
This article originally appeared in the Fall 2021 print issue of Quench Magazine. Floriano Pellegrino and Isabella Potì from restaurant…
Part 2: On Food Adventures and Cultural Appreciation The second part of our interview with Sarah Thomas, focuses on teaching…
Part 1: Of Culinary Identities Sarah Thomas is using her experience as an Indian American, writer, and former sommelier to…
Mason jars make for beautiful centrepieces, rustic chandeliers and nifty candy jars. Camilla Wynne, however, uses them for something that…