Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method… — Homaro Cantu Copy Share Image
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even… — Homaro Cantu Copy Share Image
The cow, basically, eats three basic things in their feed: corn, beets, and barley, and so what I do is I actually… — Homaro Cantu Copy Share Image
My wife and I are always concerned about how long it's going to take to eat out. You just don't know. — Homaro Cantu Copy Share Image
From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However,… — Homaro Cantu Copy Share Image
If you could eat portions of pine trees, you could eliminate corn in many ways. — Homaro Cantu Copy Share Image
I was just taught very early that if I didn't solve problems, I was headed for a very dark path. Problems were everywhere. Now,… — Homaro Cantu Copy Share Image
A molecular gastronomist is really just someone who explores the world of science and food. — Homaro Cantu Copy Share Image
Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people… — Homaro Cantu Copy Share Image
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate… — Homaro Cantu Copy Share Image
Sweet treats are as much a part of our culture as they are our taste palettes, and it can sometimes seem as though sugary… — Homaro Cantu Copy Share Image
The interesting thing about the miracle berry in chemo patients is that it actually straightens out their taste buds, whereas for you and I,… — Homaro Cantu Copy Share Image
Things that are ultimately complex must have a simple end user experience if they are to be successful. — Homaro Cantu Copy Share Image
Algae is the perfect food plant. It doubles cell mass every twelve hours, depending on the strain. — Homaro Cantu Copy Share Image
