The art of eating well,
and knowing why.A food journal in two voices.
Vancouver, BC
SpoonFed
Cook it beautifully.
Know why it works.
Maddie makes it lovely. Clark explains why it works. Somewhere between the two is dinner.
Start with something delicious01 / First Bitewith Maddie
The first one is in the oven.
02 / First Principleswith Clark
FirstPrinciples.
The science under the recipe. Modern techniques and ingredients, minus the fear.
All of First Principles01The Pinch That Stops a Vinaigrette Splitting
A vinaigrette that separates before the salad reaches the table isn't a failure of your whisking. Xanthan gum fixes it with a dose measured in fractions of a gram, if you get the percentage right.
Read it: The Pinch That Stops a Vinaigrette Splitting03 / The ShelfIngredients & tools
Sounds scary.Isn't.
The powders, acids and gadgets of modern cooking, explained plainly. Most of them are already in food you love.
Browse the whole shelfThe shelf is being stocked.
04 / The two of usSpoon Fed
01 / First Bite
Maddie
Maddie makes food you want to photograph before you eat it: bright, healthy and never fussy.
Read Maddie
02 / First Principles
Clark
Clark wants to know why it works. He writes about the science, the tools and the ingredients with intimidating names.
Read Clark