maillard reaction cooking | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

Parmigiano Reggiano: What 12, 24, and 36 Months Taste Like

September 19, 2026

Assorted cooking and finishing salts with different crystal textures on a chef’s work surface

Salt Is Not Just Salt: What a Chef Wants You to Know Before Your Next Pinch

September 16, 2026

Four aged Italian hard cheeses presented as substitutes for Parmigiano Reggiano in a chef’s kitchen.

Substitute for Parmigiano Reggiano: Chef-Tested Options

August 21, 2026

Sliced artisan charcuterie and dry-cured salami displayed on a rustic wooden board in a traditional curing room.

Artisan Charcuterie: Why Time Changes Texture and Flavor

August 19, 2026

How to store produce — chef's guide to keeping fruits and vegetables fresh longer

The Produce Storage Secrets Every Home Cook Should Know

August 10, 2026

Should potatoes and onions be stored together? A chef explains why keeping them apart extends shelf life

Why Potatoes and Onions Should Never Be Stored Together

August 7, 2026

Whirl butter-flavored oil beside real butter on a restaurant kitchen prep table

Whirl Butter-Flavored Oil: What Restaurants Cook Breakfast In

August 2, 2026

Anisette vs sambuca featured image, two glasses of Italian anise liqueur side by side on a rustic Puglia bar, one glass garnished with three coffee beans

Anisette vs Sambuca: The Difference That Embarrassed a Chef

July 22, 2026

Marcus Guiliano smells wine from a glass at a tasting event table lined with glasses, water bottles, and bread

How to Taste Wine: The 3-3-3 Method for Beginners

July 16, 2026