April 9, 2013
[Photograph: Anna Markow]
Professional cooks have access to a lot of ingredients which home cooks don't. Some are just a space issue, others are harder to find, and sometimes they're downright illegal.
I consider myself somewhat of a culinary pirate, so laws and general rules don't scare me, and I'm certainly not the first American pastry chef to play with tonka beans, a spice which is verboten by the FDA. I happened to stumble across some a
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