I'll admit, growing up in the culinary industry, I always saw Martin Yan as sort of a joke; a relic of early 90's cooking shows that spawned a series of pseudo-chef personalities that we see today. But I didn't give him nearly enough credit...

Photography credit : therynearsons.blogspot.com

In Japan during autumn, maple leaves that have been preserved in salt for a year, are tempura battered and fried as a seasonal snack.

Check out this article on instant ramen from Serious Eats.

A look into the kitchen operations of one of the greatest Chefs of our time, Thomas Keller, of the French Laundry.

This is a powerful story of his upbringing and his journey in becoming a Chef, although it can apply to any profession or passion. Read it, and be inspired.

In an ongoing series on hybridizing fruit trees, Syracuse University sculptor Sam Van Aken’s Tree of 40 Fruit is true to its name.