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Alchemy Notes
The Five-Flavor Plate: A Beginner’s Guide
One plate, all five flavors, complete balance — the simplest rule in Chinese food wisdom.
Field notes and long-form essays on cooking with the five flavors — alchemy notes from the kitchen, tales from the paths, seasonal almanac entries and explorations of what food does to a body over time.
The classic cooling soup of July — and the science behind why it works.
The body's natural instinct for seasonal eating — and how to honor it.
Soaking times, cutting techniques, and storage tips for your pantry.
Why Cantonese laap fo tong takes six hours — and why it's worth every minute.
The ninth solar term marks the transition from late spring to early summer. It's the time to lighten your plate,…