Author: Marcus Guiliano
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Cold Water vs. Warm Water Lobster: A Chef’s Guide
As a chef, I’ve learned that not all ingredients are created equal, and this is especially true for lobster. The lobster world is largely split into two camps: the celebrated cold water varieties with their impressive claws, and the spiny warm water lobsters from tropical seas. While both have a well-deserved place in culinary arts,…
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A Chef’s Guide to the Types of Mozzarella: Spotting Real Italian Cheese
More Than Just a Cheese, A Cultural Icon Few foods inspire the devotion that fresh mozzarella does. Its texture, milky aroma, and creaminess make it a star whether layered in a Caprese, paired with prosciutto, or eaten from the brine. This cheese is more than an ingredient — it’s a cultural icon, rooted in Italian…
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The Art and Science of Chocolate and Whiskey Pairing
Introduction Chocolate and whiskey are both products of centuries-old traditions, each offering complexity, depth, and cultural resonance. While either may be enjoyed on its own, the act of pairing them together creates opportunities for heightened sensory experiences. This practice, rooted in both culinary science and sensory analysis, relies on principles of flavor chemistry, texture, and…
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When (and why) you’d avoid cooking with olive oil
1) Very high pan temps push EVOO past its comfort zone Takeaway: For cast-iron steak sears or full-blast wok-hei, skip EVOO (or use refined olive oil/avocado/high-oleic oils instead). For sautéing/roasting under ~205 °C/400 °F, quality EVOO is fine—and often ideal. Harvard HealthUC Food Quality 2) Prolonged or repeated high-heat frying strips EVOO’s protective polyphenols and…
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Fresh vs. Frozen Fish: Rethinking What “Fresh” Really Means
Introduction: The Big Misunderstanding Ask a hundred diners what the opposite of fresh fish is, and ninety-nine will say frozen. That answer is wrong. Dead wrong. The opposite of fresh fish is rotten fish. Frozen fish, when handled right, can actually be fresher than what’s sold across the counter as “fresh.” I’ve built my career…
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Why I Say No to Seed Oils
Are Seed oils bad for you? Why I Banned Them from My Kitchen My health revolution began in my late 20s. As a chef, I saw trucks unload processed foods full of cheap oils and additives. This food filled stomachs but broke down bodies. Many people wonder if seed oils are bad for you. The…