In an issue in which TMix+ focuses on the food and wine of France, Geoff Slattery reflects on the debt we owe to French cooking and talks to one of its keenest observers, the acclaimed American food writer Ed Behr.
The author of The Food Lab: Better Home Cooking Through Science, Kenji Lopez-Alt takes time out from his frenetic schedule of experimentation, social media updates and book promotion to answer some questions from TMix+.
Most people admit to eating food that’s been dropped on the floor - especially those who believe in the “five-second rule”. But is it actually safe to do so?
