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Chef Marcus Guiliano,

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Marcus Guiliano

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An elegant, fine-dining ceramic plate featuring artfully arranged poached cold-water lobster claw meat and a sliced, grilled warm-water lobster tail medallion.

Cold Water vs. Warm Water Lobster: A Chef’s Guide

A chef's guide to the types of mozzarella, featuring a fresh Caprese salad with Mozzarella di Bufala, ripe tomatoes, and basil.

A Chef’s Guide to the Types of Mozzarella: Spotting Real Italian Cheese

Navigate Italy’s Wine Country: A Detailed Map of Wine Regions

Luxury Sicily Tours: A Chef’s Guide to Authentic Food & Wine (2026)

An Insider’s Guide to the Ultimate Piedmont Food and Wine Experience

Forget the Wine Trail: A Private Tour to Meet the Real Finger Lakes Winemakers

Flat-lay of whiskey glasses and fine dark chocolate squares on a wooden table, illustrating the art and science of chocolate and whiskey pairing.

The Art and Science of Chocolate and Whiskey Pairing

Flat-lay of a bottle of olive oil with a red caution sign, thermometer, and high-heat warning symbol, illustrating when to avoid cooking with olive oil.

When (and why) you’d avoid cooking with olive oil

Fresh vs. Frozen Fish: Rethinking What “Fresh” Really Means

Fresh vs. Frozen Fish: Rethinking What “Fresh” Really Means

Why I Say No to Seed Oils

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